In a bowl, combine the graham cracker crumbs, sugar, cocoa and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack.
For filling, in a small saucepan, melt chocolate with milk; stir until smooth. Remove from the heat; set aside to cool.
In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in liqueur and cooled chocolate mixture just until combined. In a small bowl, beat cream until stiff peaks form; fold into chocolate mixture. Pour into crust. Cover and refrigerate for at least 4 hours.
For sauce, place raspberries and sugar in a blender; cover and process until blended. Press mixture through a fine meshed sieve; discard seeds. Stir in liqueur. Serve with pie.