🥧 Prepare the Crust:

1. Make the Crust:

   • In a bowl, combine graham cracker crumbs, sugar, and melted butter.
   • Mix until the crumbs are evenly coated and resemble wet sand.

2. Press into Pan:

   • Press the mixture firmly into the bottom and sides of a 9-inch (23 cm) pie pan.
   • Use the back of a spoon or a flat-bottomed glass to ensure an even crust.

3. Chill the Crust:

   • Refrigerate the crust for at least 30 minutes to set.
   • For a firmer crust, bake at 350°F (175°C) for 8-10 minutes, then cool completely.

🍰 Make the Cream Filling:

1. Beat the Cream Cheese:

   • In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.

2. Whip the Cream:

   • In a separate bowl, whip the heavy cream until stiff peaks form.

3. Combine and Fill:

   • Gently fold the whipped cream into the cream cheese mixture until fully combined.
   • Spread the filling evenly into the prepared crust and refrigerate while making the topping.

🍇 Prepare the Raspberry Topping:

1. Cook the Berries:

   • In a saucepan, combine raspberries, sugar, cornstarch, lemon juice, and water.
   • Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down (5-7 minutes).

2. Cool and Pour:

   • Let the topping cool to room temperature, then pour over the cream filling.
   • Spread evenly with a spatula.

❄️ Chill and Serve:

1. Chill the Pie:

   • Refrigerate the pie for at least 2 hours, or until fully set.

2. Garnish:

   • Before serving, top with fresh raspberries, whipped cream, and mint leaves if desired.

3. Serving Suggestions:

   • Slice with a sharp knife, wiping it clean between cuts for neat slices.