Step 1

In a medium size bowl mix together melted butter and graham cracker crumbs until fully combined.

Step 2

Add crust into a 9 inch pie plate and press firmly until the the crust covers the bottom and sides of the pie dish. Place in the fridge while making the filling.

Step 3

Whisk raspberries and sugar together in a medium saucepan over medium heat, stirring frequently, until raspberries start breaking down and comes to a boil.

Step 4

In a small cup whisk together cornstarch and water until combined. Slowly pour in cornstarch slurry until mixture begins to thicken.

Step 5

Remove from heat and allow to cool completely.

Step 6

In a medium size mixing bowl beat softened cream cheese until smooth.

Step 7

Add in powdered sugar, lemon juice, and vanilla until combined.

Step 8

Add thawed cool whip to cream cheese mixture until just combined.

Step 9

Remove pie crust from the fridge. Spread cream cheese mixture evenly over pie crust.

Step 10

Pour cooled raspberry filling over top of cream cheese mixture and spread it to the edges.

Step 11

Cover pie and place it in the fridge for 3-4 hours.

Step 12

When you are ready to serve pie, remove from the fridge and top with whipped cream and fresh raspberries. Enjoy!