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1
Preheat oven to 350 F. Prepare two 6-count jumbo muffin pans with cooking spray or butter. Set aside.
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2
In a medium bowl, combine sugar cookie mix, softened butter or margarine and one egg. Divide the batter equally in the twelve tins, pressing the dough slightly up the sides.
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3
In a large bowl, gently fold together raspberries, tapioca and water. Add in lemon juice, sugar, cinnamon and cornstarch. Let the mixture sit for a few minutes, then distribute the raspberry mixture equally in the muffin tins, spooning on top of the cookie layer.
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4
Over low heat in a small saucepan, melt the chocolate chips in the whipping cream until smooth. Remove from heat and set aside.
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5
In a large bowl, beat together softened cream cheese and eggs. Add vanilla and milk until smooth. Fold in cocoa and flour. Pour in the warm chocolate mixture and beat until fully married.
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6
Spoon chocolate mixture on top of each 'pie', using all of the batter.
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7
Bake for 20 minutes, then turn off the heat. Allow 'pies' to cool in the oven for up to forty minutes, then remove from oven. Cool completely in tins before removing to serve.
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8
Serving suggestions: Plop a dollop of whipped cream and berries on top or drizzle with chocolate sauce and enjoy!
