Summer Raspberry Pie

1. In a saucepan, combine 2/3 cup raspberries and 2/3 cup water. Simmer uncovered for 3 minutes. Strain raspberries and discard seeds; set juice aside.
2. In another saucepan, combine sugar, cornstarch, and remaining 1/3 cup water until smooth. Add raspberry juice. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice. Then let the mixture cool.
3. In a small mixing bowl, beat cream cheese, butter, and milk until smooth. Spread onto the bottom and up the sides of the baked pie crust. Fill the crust with the remaining 4 1/2 cup raspberries. Slowly pour the glaze over the berries. Refrigerate until serving.