Strawberry Truffle Pie

1 cup semisweet chocolate chips
1 tablespoon butter
1 (8 ounce) package cream cheese, cubed and softened
2 tablespoons orange juice
1/4 cup confectioners' sugar
1 (9-inch) pastry shell, baked
1 pound whole strawberries, rinsed and stems removed
1/4 cup red currant (or apple) jelly
1/2 cup whipping cream (optional)
2 tablespoons sifted confectioners' sugar

In saucepan, combine chocolate chips and butter. Heat and stir over medium-low heat until melted. Add cream cheese and orange juice. Heat and stir until combined. Remove from heat. Stir in the 1/4 cup confectioners' sugar. Spread in bottom of baked pastry shell. Arrange berries, stem ends down, in chocolate.

Melt jelly; brush over berries. Cover; chill in the refrigerator for at least 4 hours.

Let stand at room temperature for 30 minutes before serving.

If you wish to use the whipped cream, in chilled medium bowl, combine whipping cream and the 2 tablespoons confectioners' sugar. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Dollop over pie.