Categories: Cheese/eggs, Fruits, Pies 
      Yield: 6 servings 
  
      8 oz Cream Cheese; Softened, 1 Pk       20 oz Frozen Raspberries; Thawed 
    1/2 c  Dairy Sour Cream                    1 x  Water 
    1/3 c  Sugar                               3 tb Cornstarch 
      2 ea Eggs; Lg                          1/2 c  Whipping Cream; Whipped 
      1 ea Unbaked 9-inch Pie Shell        
  
  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.