Creamy Raspberry Fondue

1 (4 ounce) container whipped cream cheese
2 (10 ounce) packages frozen raspberries, thawed
1/4 cup cornstarch
2 tablespoons granulated sugar
1/4 cup brandy

Let cream cheese come to room temperature. In a saucepan crush raspberries slightly. Blend together cornstarch and 1/2 cup cold water; add to berries. Cook and stir until thickened and bubbly. Sieve or strain if you want to discard seeds and to have a creamier texture. Pour into a fondue pot and place over a fondue burner. Add the cream cheese, stirring until melted. Stir in sugar; gradually add brandy. Use your favorite fruit or cake cubes.