Raspberry Cheese Pie

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.

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.

cream cheese, sour cream, sugar, eggs, unbaked 9-inch pie shell, frozen raspberries, water, cornstarch, whipping cream