Heat oven to 375° F. Prepare pie crust according to directions for filled one crust pie using 10 or 9" springform pan. Place crust in pan; lightly press in bottom and up sides of pan. Generously prick crust with fork.
In a large bowl, combine all filling ingredients. Beat 50 strokes by hand. Pour into crust lined pan. Bake at 375° F. for 50-55 min. or until center is set and edges of crust are golden brown. Cool 1 hour. Remove sides of pan. Cool completely.
In a large bowl, beat whipping cream, powdered sugar, choc. flavored syrup and 1 tsp. liqueur until stiff peaks form. Spoon or pipe topping over filling. Garnish with choc. curls or choc. leaves. Store in refrigerator. Serve with Raspberry Sauce.

Raspberry Sauce
12 oz pkg. frozen raspberries without syrup, thawed
3/4 c sugar
1 tsp. lemon juice

In blender container or food processor bowl with metal blade, blend raspberries at highest speed until smooth. Press through lg. strainer to remove seeds. Discard seeds. In small saucepan, combine raspberry puree, sugar and lemon juice. Blend well. Bring mixture to a boil over med. low heat. Boil 3 minutes stirring constantly. Remove. Cool.
12-16 pieces.