Evenly spread the whipped cream cheese mixture into the bottom of the prepared cracker crust. Cover with the lid and refrigerate for 6-8 hours.
Start preparing the raspberry layer.
Stir the water and cornstarch together with a fork in a small bowl.
In a saucepan over medium-high heat, combine the sugar and frozen raspberries. Stir together and cook for several minutes until it’s boiling. Once boiling, add the water/cornstarch mixture and stir. Let this mixture boil for 2 minutes.
Turn off the heat and let the raspberry mixture cool for about 30 minutes in the pan. Transfer it to a Tupperware dish and let refrigerate alongside the cream cheese pie.
After the 6-8 hour fridge time, evenly spread the cooled raspberry mixture (that was in the fridge too) over the cream cheese layer. Cover with lid and refrigerate overnight.
If wanted, serve with additional whipped cream and fresh raspberries.
Note
This is what I do when I make this pie : Let’s say I need it on a Sunday. So Saturday morning I would prepare the cream cheese layer and put it in the fridge. I would then immediately start making the raspberry layer because it needs to refrigerate the same amount of time as the cream cheese layer in the pie. After the day, about 6-8 hours in the fridge, I would spread the raspberry layer on top of the cream cheese layer and go to bed! The pie will refrigerate overnight (with both layers) and it will be ready to use the next day when I need it.
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