1 1/2 cups boiling water
1/3 cup butter, softened
3/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 cup heavy whipping cream
1 teaspoon ground nutmeg
1 cup packed light brown sugar
1/2 cup light cream, chilled
1/2 cup chocolate syrup
1 teaspoon cornstarch
2 (10 ounce) packages fresh raspberries
2 (3 ounce) packages vanilla wafers
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a saucepan, combine boiling water, butter, sugar, egg, and vanilla extract. Bring to a boil, reduce heat, and simmer for about 20 minutes.
In a large bowl, cream together cream cheese and brown sugar until light and fluffy. Beat in whipping cream and nutmeg. Stir together the brown sugar, sugar, cream cheese mixture, and chocolate syrup. Fold into creamed mixture until well blended. Fold in raspberries and vanilla. Drop by rounded spoonfuls onto prepared cookie sheet.
Bake in preheated oven for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C). Raise oven temperature to 400 degrees F (200 degrees C), or until just below melted. Allow cookies to cool on baking sheet for 5 minutes before removing from pans. Cool completely on wire rack.