CRUST:
2/3  cup flour
1/2  cup powdered sugar
1/2  cup ground walnuts
     6  tablespoons butter or margarine, softened
1/3  cup baking cocoa

FILLING:
1-1/4  cups heavy whipping cream
    1/4  cup granulated sugar
         2  cups (12 oz) semi-sweet chocolate morsels
         2  tablespoons seedless raspberry jam
              sweetened whipped cream (optional)
              fresh raspberries (optional)

FOR CRUST:
1.  Preheat oven to 350 degrees
2.  Beat flour, powdered sugar, nuts, butter and cocoa in large mixer bowl until soft dough forms.  Press dough into bottom and up side of ungreased 9 inch pie plate

FOR FILLING:
1.  Bring cream and sugar in medium saucepan just to a boil, stirring occasionally.  Remove from heat.  Stir in morsels and jam; let stand for 5 minutes.  Whisk until smooth.  Transfer to small mixer bowl, cover; refrigerate for 45 to 60 minutes or until mixture is cooled and slightly thickened.
2.  Beat for 20 to 30 seconds or just until color lightens slightly.  Spoon into crust.  Refrigerate until firm.  Garnish with whipped cream and raspberries.