2 (8 ounce) packages cream cheese, softened
3 eggs
1/2 cup water
1/4 teaspoon vanilla extract
1 (3 ounce) can red currant juice
1 (9 inch) prepared chocolate cookie crumb crust
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
In a medium mixing bowl, cream together cream cheese, eggs and water until extremely light and fluffy. Stir in vanilla, red currant juice, chocolate candy decoration and prepared cookie crumb crust.
Bake in the preheated oven for 35 minutes. Cool completely on baking sheet or in refrigerator. When cool, keep greased and flour paper towels in to prevent spreading to the rim of pan. While pie bakes, toast the brown sugar leaf with a fork. Remove from pie and sprinkle with whipped topping. Use knife or your fingers to spread butter filling around center of pie or dip an electric knife into melted chocolate. Fill crust with cream cheese mixture and serve warm.