This elegant and light dessert tastes best on the day that it is made.
In a small bowl, beat the cream cheese and vanilla until blended and light. Set aside. In a separate chilled bowl, whip the cream until it doubles in volume. Continue beating on high speed while adding the sugar a little at a time. Add the cream cheese mixture and beat briefly, or just until combined. Pour the mixture into the piecrust and cover with the berries. Drizzle with the melted chocolate. Refrigerate, uncovered, for at least 4 hours before serving.