9 inch pie crust
8 oz. cream cheese
4 oz. whipping cream
1 c. powdered sugar
2 pt. fresh raspberries, crushed
1 c. sugar
3 tbsp. cornstarch
1 pt. fresh raspberries, left whole

Cream together cream cheese, whipping cream and powdered sugar; spread on bottom of pie crust. In saucepan, cook 2 pints crushed raspberries, sugar and cornstarch until thickened. Let cool, then pour on top of cream cheese mixture. Make a design on top with whole raspberries. Then chill pie for 1 to 2 hours. Top with additional whipping cream; drizzle melted chocolate or fudge ice cream topping over top.