Heat oven to 350. Grease bottom and sides of 9 or 10 inch springform pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread batter in greased pan.

Bake at 350 for 40-45 minutes or until center is set. Cool 30 minutes. Run knife around sides of pan to loosen; remove sides of pan. Cool completely.

Place thawed raspberries in syrup in blender container or food processor bowl with metal blade. Cover; blend or process until pureed. Stain to remove seeds. In small saucepan, combine sugar and cornstarch. Gradually add raspberry puree; mix well. Bring to a boil; cook until mixture is clear, stirring constantly. Cool 5 minutes. Spread over brownie layer to within 1/2 inch of edges. Arrange 1 cup of fresh raspberries evenly over raspberry mixture; refrigerate.

In medium bowl, combine cream cheese, powdered sugar and creme de cacao; beat until smooth. Add melted vanilla chips; beat until smooth. Fold in whipped cream. Cover; refrigerate 45 minutes.

Stir topping mixture until smooth. Spread 1 1/2 cups of the topping over raspberries. Pipe or spoon on remaining topping.

Refrigerate at least 1 hour or until firm. Sprinkle grated chocolate in 1 inch border around outside edge of torte. Garnish center with 3 whole raspberries and 3 mint leaves. Store in refrigerator.