Raspberry Cream Pie

12 ounces cream cheese
1/2 cup granulated sugar
2 eggs
Unbaked 9-inch pie shell
1 cup heavy cream
1 cup dairy sour cream
2 (10 ounce) packages frozen raspberries, thawed
5 teaspoons cornstarch
1 cup heavy cream

Cream together first 3 ingredients until smooth and blended. Pour into pie shell. Bake at 375 degrees F for 30 minutes or until filling is firm. Let stand on cake rack until cold. Spread with sour cream and chill 1 hour.

Meanwhile, mix berries and cornstarch in saucepan. Cook, stirring frequently, until thick and clear. Cool to room temperature. Whip cream and fold into raspberries. Spoon onto pie. Chill.