1 cup fresh raspberries HEAT oven to 350 degrees F. Spray bottom and sides of 9-inch springform pan with no-stick cooking spray. Prepare brownies as directed on package, using oil, water and eggs. Stir in chocolate chips. Spread batter in prepared pan. BAKE 45 to 50 minutes or until center is almost set. Cool 1 hour or until completely cooled. BEAT cream in large bowl until stiff peaks form. Combine cream cheese and powdered sugar in separate large bowl; beat until smooth. Stir in melted vanilla chips. Fold in 1/3 whipped cream; fold in remaining whipped cream. Reserve 1 cup mixture for piped edge; spread remaining mixture over brownie. Using decorating bag fitted with star tip (1/4 to 3/8-inch opening), pipe decorative border around edge of brownie, making sure border doesn't touch side of pan. Cover; refrigerate at least 2 hours while preparing sauce. PROCESS thawed raspberries with syrup until smooth in food processor bowl with metal blade or in blender container. Strain to remove seeds. In small saucepan, combine 3 tablespoons sugar and cornstarch; stir in raspberry puree. Cook and stir over medium heat until mixture boils and thickens. Cool to room temperature. About 1 hour before serving: ARRANGE fresh raspberries over filling. Refrigerate until serving time. With sharp knife, loosen dessert from sides of pan; remove sides of pan. Cut into wedges. Serve with raspberry sauce. Store in refrigerator. High Altitude (above 3500 ft.): ADD 1/3 cup flour to dry brownie mix. Bake as directed above.