RASPBERRY CHEESE PIE

      Title: RASPBERRY CHEESE PIE
  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 ts 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.
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