Instructions: Bake pie shell. Mash enough berries to measure 1 cup. Stir together sugar and cornstarch. Gradually stir in water and crushed raspberries.

Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool. Beat cream cheese until smooth; spread on bottom of baked pie shell. Fill shell with remaining berries; pour cooked berry mixture over top. Chill at least 3 hours or until set.

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