Preheat the oven to 375°F. Add flour, sugar, and salt to a food processor and pulse to combine.

Add the cold butter and pulse until the mixture looks like fine crumbs. Add the cold water, 1 tablespoon at a time, pulsing between each addition until the dough begins forming clumps.

Dump the mixture onto a clean surface and press together into a shaggy dough. Shape into a disc, wrap in plastic, and refrigerate for 20 minutes.

Roll into a 12-inch circle and transfer to a 9-inch pie pan. Fold extra dough under the edges and crimp as desired. Add parchment on top and fill with pie weights or dry beans.

Bake 25 minutes, then remove weights and parchment. Use a fork to poke the bottom and bake 10–15 more minutes until golden. Let cool completely.

In a medium pot, combine raspberries, sugar, and a pinch of salt. Cook over medium heat, stirring until raspberries break down (about 5 minutes).

In a small bowl, mix the water and cornstarch, then pour into the raspberries. Cook until thick enough to coat a spoon. Transfer to a heat-safe container and cool completely (for faster cooling, spread onto a baking sheet and freeze for a few minutes).

In a bowl, beat the cream cheese, sugar, and vanilla until smooth. In another bowl, beat heavy cream until stiff peaks form. Add the whipped cream and sour cream to the cream cheese mixture. Gently fold until thick, fluffy, and totally smooth.

Add the creamy filling into the cooled pie crust. Spoon the raspberry layer over the top. Chill for at least 1 hour, or overnight for best results. Slice, serve, and enjoy!