1. Prepare the Cheesecake Layer:

• In a bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat with a hand mixer until smooth and creamy.
• In a separate bowl, whip the heavy cream until stiff peaks form.
• Gently fold the whipped cream into the cream cheese mixture until fully combined.
• Spread this mixture evenly into the graham cracker crust. Cover with the lid and refrigerate for 6-8 hours.

2. Make the Raspberry Layer:

• In a small bowl, mix the water and cornstarch with a fork until smooth.
• In a saucepan over medium-high heat, combine the sugar and frozen raspberries. Stir and cook until the mixture comes to a boil.
• Once boiling, add the cornstarch mixture and stir continuously. Let it boil for 2 minutes, then remove from heat.
• Allow the raspberry mixture to cool in the pan for about 30 minutes, then transfer it to a container and refrigerate alongside the pie.

3. Assemble the Pie:

• After 6-8 hours, spread the cooled raspberry mixture evenly over the cream cheese layer.
• Cover the pie and refrigerate overnight to set completely.

4. Serve:

• Before serving, garnish with additional whipped cream and fresh raspberries if desired. Slice and enjoy!