Chocolate Chocolate, Chocolate, Chambord pie

1 small bottle of Chambord (raspberry liqueur)
Chocolate crumb crust
2-8oz pkgs of cream cheese (softened)
1/2 cup cocoa
1 cup chocolate chips
1 cup powdered sugar
1 pint heavy whipping cream

You will need three bowls: large metal or glass refrigerated, medium, and small microwave safe.
First you will put your beaters for the mixer, whipping cream into large bowl into freezer for about fifteen minutes.  Next in medium bowl place cream cheese and 1 cup powdered sugar and 1/2 cup cocoa.  In the third bowl place 1 cup chocolate chips.
open your chocolate pie crust and place chocolate chips in microwave for 30 second then stir, repete process in  microwave until soften enough to get the lumps out then stir gently till smooth.  Pour part of the chocolate into the crust smoothing with the spoon.  Do not lift the spoon, drag it to the sides to remove from crust. This should be a thin layer of chocolate.  Remove all paper and adhesive from pie pan top.  place the plastic top dome side down into the warm chocolate, pressing gently into chocolate.   Place chocolate crust into freezer .
Remove whipping cream and tools from freezer.  Whip cream to stiff peaks.  This should take only a few minutes. Remember cream will not whip to peaks if there is any debris or moisture so everything must be clean and dry.  Do not add anything to whipping cream until soft peaks are achieved.
Now with the last bowl you have cream cheese, powdered cocoa and powdered sugar.  With clean beaters whip till mixed, add two table spoons of Chambord.  Whip till smooth.  Add 1/2 of the whipped cream to the  cream cheese mix to the same bowl stir until combined completely.  Remove crust from freezer and gently remove plastic top.  Chocolate should have made a thin hard lining to the crust.  pour mixture into the crust.  Refrigerate or freeze.  Remove from frige for about thirty minutes an serve.  Use remaining whipped cream on top of pie as it is served.