Bake pie shell. Mash enough berries to measure 1 cup. Sift together the sugar and cornstarch. Gradually stir in water and crushed raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool.
Beat cream cheese until smooth; spread on bottom of baked pie shell. Fill shell with remaining berries; pour cooked berry mixture over top. Chill at least 3 hours or until set.
This can also be made with 6 cups fresh strawberries. Substitute 5 cups sliced peaches (7 medium).
