Raspberry Cream Pie - cooking recipe

Ingredients

12 oz. cream cheese
1/2 c. sugar
9-inch pie shell with high rim (uncooked)
1 c. sour cream
2 (10 oz.) pkg. frozen raspberries, thawed
5 Tbsp. cornstarch
1 c. heavy cream

Preparation

Cream together the cream cheese, sugar and eggs until smooth and blended; pour into pie shell.
Bake at 375\u00b0 for 30 minutes, or until filling is firm.
Let stand on cake rack until cold.
Spread with sour cream; chill 1 hour.