Add thawed raspberries, juice and all, to a small saucepan with the sugar and cook over medium heat and whisk to break up the berries.
Stir together corn starch and water in a small prep bowl and add to simmering raspberries.
Stir constantly for 1 to 2 minutes until raspberries start to thicken, remove from heat to cool.
Whip cream until stiff peaks form and transfer to a medium-sized bowl.
Add whipped cream cheese and confectioners' sugar to the large bowl or stand mixer you whipped the cream in and whip until combined.
Fold in whipped cream and raspberry mix with a rubber spatula until evenly combined.
Pour into prepared crust and freeze for at least 4-6 hours.