Preheat oven to 375°F. Combine cream cheese and sour cream in a bowl and beat using an electric mixer set at medium speed until smooth and fluffy. Add sugar and eggs; blend well. Pour into an unbaked pie shell. Bake for 35 minutes or until center is set. Refrigerate for at least 1 hour.
Meanwhile, drain raspberries, reserving juice. Add enough water to the juice to make 1 cup.
Blend cornstarch and juice together in a medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook for 1 minute more or until very thick. Remove from heat and stir in raspberries; cool to room temperature.
In a mixing bowl whip cream to soft peaks and fold into raspberry mixture. Pour over chilled cream cheese layer and refrigerate for 2 to 3 hours.