No Bake Frozen Chocolate Raspberry Pie

Spray a 9-inch springform pan with nonstick cooking spray.
In the bowl of a food processor, pulse the graham crackers until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom of the prepared pan. Place in the freezer.

In a microwave-safe bowl, microwave the chocolate chips in 30-second bursts, stirring between bursts, until melted and smooth. Set aside to cool.
In the clean bowl of a food processor or blender, combine the raspberries, sugar, and cocoa powder and pulse until smooth. Press the mixture through a fine mesh strainer to remove seeds.
In the bowl of an electric mixer, beat the cream cheese on high speed until light and creamy. Add the yogurt and powdered sugar and beat until smooth. Add in the raspberry mixture and cooled melted chocolate, beating to combine. The chocolate will become a sort of “stracciatella” texture with flecks of hardened chocolate woven into the mixture.
In a separate deep medium bowl, whip the cream until stiff peaks form. Gently fold into the raspberry cream cheese mixture until just combined. Spoon into the prepared crust. Freeze until solid, at least 4 hours.
Let sit a room temperature for 5 to 10 minutes before slicing, drizzling with melted chocolate, and garnishing with fresh raspberries. Pie can be covered and stored in the freezer for up to 1 week.