• Place pie crust in a pretty pie pan and make according to directions.  Cool.            

Ganache:

• Chop chocolate into small pieces and place in a medium bowl.
• In a small saucepan, bring 1/4 cup heavy cream to a boil and immediately pour over the chocolate.
• Add butter and optional rum to mixture and whisk until combined.  Add a pinch or two of sugar (it should be very bitter).
• Pour ganache onto pie crust and let set (you can put in the freezer while prepping the filling).

Cream Cheese Filling:

• Cut softened cream cheese into small pieces and put in a large bowl with a splash of vanilla extract.
• Sift 1/4 powdered sugar on top of cream cheese and beat until smooth.  Add more sifted powdered sugar until desired sweetness is reached.
• Spoon filling into pie and level with spatula.

Topping:

• Starting from the outside of the pie, place strawberries in concentric circles until you reach the middle.  Fill in empty spaces with blueberries.
• Cut chocolate into small pieces.  Heat 1/4 cup heavy cream to a boil.
•  Pour a tablespoon at a time of the hot cream over the chocolate and mix together until it forms a paste.
• Fill a Ziplock bag with chocolate mixture, cut off a bottom corner, drizzle filling over pie. Refrigerate until ready to serve.