Add melted butter to the pie dish.

Pour the chocolate crumbs into the pie dish with the sweetener. Mix well and make sure well combined with the butter.

Press the crust mixture into the bottom of the dish, and place the dish in the freezer.

Melt chocolate chips with sweetened condensed milk in a large sauce pan, over low heat, until smooth and creamy.

Add the cocoa powder, and cream cheese, and continue to stir the mixture until well combined.

Add the vanilla and raspberries. Continuing to mix well.

Add the corn starch mixture to the chocolate mixture and stir for at least one

minute or until the chocolate mixture begins to thicken.

Remove from heat. Stir in a pinch of salt, and if desired, chopped pecans.

Let the mixture cool for about 15 minutes.

Remove the crust from the freezer and pour the chocolate filling into the pie dish,.

Chill in the refrigerator for at least 4 hours.

In a microwave safe bowl, add the dark chocolate chips, sweetener, and heavy cream. Microwave until chips are melted (stirring every 30 seconds the first minute and every 15 seconds thereafter.

Let cool for about 5 minutes, or until cool to the touch.

Remove pie from refrigerator and pour the chocolate topping on top of the pie filling.

Place milk chocolate chips on top of chocolate topping, and

place the pie back in the refrigerator, covered nicely, overnight for

best results.

Add optional raspberries on top of the pie when it is time to serve.