2 (9") pie crusts
1 can raspberry filling
1 (8 oz.) cream cheese
1/4 c. sugar
1 egg

Soften and beat cream cheese until fluffy. Add sugar and beat well. Add egg and beat until smooth. Pour into an unbaked pie shell. Bake at 350 degrees for 15 minutes. Spread raspberries over cheese mixture. Cut second pie crust into hearts. Place hearts on top of pie in a decorative position. Bake at 400 degrees for 20 minutes or until crust is golden. Cool and serve.