Categories: Cheese, Fruits, Pies 
      Yield: 6 servings 
  
      8 oz Cream cheese; softened, 1 pk 
    1/2 c  Dairy sour cream 
    1/3 c  Sugar 
      2 ea Eggs; lg 
      1 ea Unbaked 9-inch pie shell 
     20 oz Frozen raspberries; thawed 
      1 x  Water 
      3 t  Cornstarch 
    1/2 c  Whipping cream; whipped 
  
  Combine the cream cheese and sour cream in a bowl, using an electric 
  mixer set at medium speed, until smooth and fluffy.  Add the sugar and 
  eggs blending well.  Pour into the unbaked pie shell.  Bake at 375 
  degrees F. for 35 minutes or until a knife inserted in the center 
  comes out clean. Chill for at least 1 hour in the refrigerator. 
  Meanwhile, drain the raspberries, reserving the juice.  Add enough 
  water to the juice to make 3/4 cup of juice.  Blend the cornstarch and 
  juice together in a 2-quart saucepan.  Cook, over medium heat, 
  stirring constantly, until the mixture comes to a boil.  Cook for 1 
  minute more.  (Mixture will be very thick.) Remove from the heat and 
  stir in the raspberries, then cool to room temperature.  Fold the 
  whipped cream into the cooled raspberries and spread the mixture over 
  the chilled cream cheese layer.  Chill for an additional 2 to 3 hours 
  before serving.