1
: In blender container, blend raspberries until smooth; press through sieve to remove seeds. Stir 1/3 cup (75 mL) of the Eagle Brand into sieved raspberries; set aside.
2
: Beat cream cheese, eggs and remaining Eagle Brand. Spoon into pie crusts. Drizzle with raspberry mixture. With table knife, gently swirl raspberry mixture through cream cheese mixture.
3
: Bake in preheated 350°F (180°C) oven 25 minutes or until center is nearly set. Cool. Cover and chill at least 4 hours.
4
: Garnish with chocolate leaves and fresh raspberries if desired. Store leftovers covered in refrigerator.