---------- Recipe via Meal-Master (tm) v8.01
       Title: Raspberry Cheese Pie
  Categories: Cheese/eggs, Fruits, Pies
       Yield: 6 servings
       8 oz Cream Cheese; Softened, 1 Pk       20 oz Frozen Raspberries; Thawed
     1/2 c  Dairy Sour Cream                    1 x  Water
     1/3 c  Sugar                               3 tb Cornstarch
       2 ea Eggs; Lg                          1/2 c  Whipping Cream; Whipped
       1 ea Unbaked 9-inch Pie Shell       
   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.