PREPARE pie crust dough according to recipe directions. Shape dough into one large ball. Flatten into 1/2-inch thick disk. Wrap in plastic wrap. Chill 30 minutes.
HEAT oven to 425°F. Roll out dough on lightly floured surface to 14-inch circle. Transfer dough to 9 1/2-inch deep dish pie plate. Fold edges under. Flute dough as desired. Thoroughly pierce bottom and sides of unbaked pie crust with fork. Bake 10 minutes.
BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Beat in 1 1/4 C. sugar and 2 Tbsp. corn starch until smooth. Beat in eggs, one at a time, until blended. Blend in cream and vanilla. Pour into hot pie crust. Reduce over temperature to 325°F. Bake 40 to 45 minutes or until filling is just set in center. Cool completely on wire rack. Chill.
CRUSH raspberries in small saucepan. Stir in water, 1 C. sugar, 1/4 C. corn starch and jalapeños until corn starch is dissolved. Bring to a boil over medium-high heat, stirring constantly. Cook 1 minute or until mixture has thickened. Cool to room temperature. Spread over top of pie. Garnish with whipped cream, raspberries and a sprinkling of finely chopped jalapeno, if desired.