Instructions

1. Step
   In a bowl, combine cookie crumbs, butter and chili powder or cinnamon until well mixed. Pat evenly into bottom and up the side of 9-inch (23 cm) tart pan with removable bottom. Bake in 350°F (180°C) oven for about 8 minutes or until firm. Let cool.
2. Step
   Meanwhile, place chocolate, butter and chili powder or cinnamon into a large bowl. In a small saucepan or in microwave, heat 1 cup (250 mL) of the whipping cream until just bubbling. Pour over chocolate mixture and whisk until smooth and melted.
3. Step
   Let chocolate mixture cool at room temperature, stirring occasionally for about 30 minutes or until slightly thickened. Add remaining whipping cream and icing sugar to chocolate mixture. Beat using electric mixer until fluffy and shiny. Spoon into prepared crust and spread decoratively, if desired. Refrigerate for at least 1 hour until filling is firm.
4. Step
   Cut into slices and garnish with Canadian whipped cream, raspberries and chocolate