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With mixer, beat cream cheese, eggs and remaining condensed milk in large bowl. Spoon into crusts. Drizzle with raspberries mixture. With table knife, gently swirl raspberry mixture through cream cheese mixture. Bake 25 minutes or until center is nearly set when shaken. Cool. Cover; chill at least 4 hours. Garnish with chocolate leaves and fresh raspberries if desired. Store leftovers covered in refrigerator.
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Chocolate Leaves: Start by melting 1 square semi-sweet chocolate. To melt the chocolate in a microwave, place it in a microwave-safe bowl. Heat on high for 1 to 2 minutes or until soft enough to stir smooth, stirring every minute.
With a small, clean paintbrush, paint several coats of melted chocolate on the undersides of nontoxic leaves, such as mint, lemon, or strawberries. Wipe off any chocolate from top sides of leaves. Place leaves, chocolate sides up, on waxed paper-lined baking sheet or on curved surface, such as rolling pin.
Refrigerate leaves until chocolate is firm.
To use, carefully peel leaves away from chocolate.
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