In medium bowl beat together softened cream cheese and the whipping cream.
Spread mixture over bottom of the cooled pie shell; chill.
Reserve half of the raspberries.
In a large mixing bowl mash the remaining raspberries.
Stir in sugar; let stand about 1 hour.
Sieve berry mixture.
In a saucepan combine pineapple juice and cornstarch; stir in sieved berry mixture.
Cook and stir over medium heat till berry mixture is thickened and bubbly.
Reduce heat; cook and stir 2 minutes more.
Remove from heat; let cool.
Spread three-fourths of the thickened berry mixture over cream cheese layer in pie shell.
Arrange 1 1/2 cups of the reserved whole raspberries over top of pie.
Spoon the remaining cooked berry mixture over whole berries.
Chill about 2 hours or till set.
Garnish with whipped cream and reserved fresh raspberries.