---------- Recipe via Meal-Master (tm) v8.05
       Title: Raspberry Cheese Pie
  Categories: Cheese, Fruits, Pies
       Yield: 6 Servings
       8 oz Cream cheese; softened, 1 pk
     1/2 c  Dairy sour cream
     1/3 c  Sugar
       2 ea Eggs; lg
       1 ea Unbaked 9-inch pie shell
      20 oz Frozen raspberries; thawed
       1 x  Water
       3 ts Cornstarch
     1/2 c  Whipping cream; whipped
   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.