Step 1

Preheat oven to 375.

Step 2

Mix the graham cracker crumbs, sugar and melted butter until evenly coated. Press into a 9" pie pan. Bake at 375 for 7 minutes. Set aside to cool.

Step 3

In a medium mixing bowl beat whipping cream with an electric mixer until stiff peaks form; set aside.

Step 4

In a large mixing bowl beat cream cheese until smooth. Add black raspberry spread. Beat on low speed just until combined.

Step 5

Fold in whipped cream. Spoon mixture into cooled pie shell. Cover and freeze for 4 to 24 hours or until firm.

Step 6

Garnish with fresh blackberries. Can be served frozen (remove from freezer for about 10 minutes to soften for easier slicing) or thawed but still cool. Keep refrigerated.