Method:

• Heat oven to 350ºF. Grease bottom and sides of 9-inch springform pan. In large bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Stir in chocolate chips. Spread batter in pan.

• Bake 40 to 45 minutes or until centre is almost set. Cool 1 hour or until completely cooled.
• In large bowl, beat cream until stiff peaks form. In another large bowl, beat cream cheese and icing sugar until smooth. Stir in melted vanilla baking chips. Fold in 1/3 of whipped cream; fold in remaining whipped cream. Reserve 1 cup mixture for piped edge; spread remaining mixture over brownie. Using decorating bag fitted with star tip (1/4 to 3/8-inch opening), pipe decorative border around edge of brownie, making sure border doesn't touch side of pan. Cover; refrigerate at least 2 hours.
• Meanwhile, in food processor bowl with metal blade or blender container, process raspberries until smooth. Strain to remove seeds. In small saucepan, mix 3 tablespoons sugar, water, the cornstarch and raspberry purée. Cook and stir over medium heat until mixture boils and thickens. Cool to room temperature.
• About 1 hour before serving, arrange fresh raspberries over filling. Refrigerate until serving time. With sharp knife, loosen dessert from side of pan; remove side of pan. Cut into wedges. Serve with raspberry sauce. Store in refrigerator.