In a stand mixer fitted with a whisk, or a mixing bowl with a hand mixer, beat together the cream cheese, sugar, and Chambord on high speed until smooth and creamy. Scrape into a pastry bag fitted with a small star tip (or into a zipper top gallon bag, then snipping off a small corner.) Insert the decorating tip into the raspberry as far as you can without breaking the raspberry up. Squeeze the cheesecake filling into each raspberry, pulling out the tip as you squeeze, leaving a little cap of cheesecake filling on top of each raspberry. Arrange on a plate and serve immediately or refrigerate for up to 2 hours before serving. These are best served within 3 hours of being made, as they tend to give off juices if kept longer.