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A cloud-like raspberry topping is spooned over a sweetened cheesecake base for this creamy dessert.

Raspberry Cheese Pie

1 (8-ounce) package cream cheese, softened
1/2 cup sour cream
1/3 cup granulated sugar
2 large eggs
1 (9-inch) pie crust
2 (10-ounce) packages frozen raspberries, thawed
1 tablespoon cornstarch
1/2 cup whipping cream

1. Preheat oven to 375°F.
2. Combine cream cheese and sour cream in a bowl and beat using an electric mixer set at medium speed until smooth and fluffy. Add sugar and eggs; blend well. Pour into an unbaked pie shell. Bake for 35 minutes or until center is set. Refrigerate for at least 1 hour.
3. Meanwhile, drain raspberries, reserving juice. Add enough water to the juice to make 1 cup.
   Blend cornstarch and juice together in a medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook for 1 minute more or until very thick. Remove from heat and stir in raspberries; cool to room temperature.
4. In a mixing bowl whip cream to soft peaks and fold into raspberry mixture. Pour over chilled cream cheese layer and refrigerate for 2 to 3 hours.

Makes 8 servings.