Preheat your oven to 350°F (175°C). If you're using a frozen deep dish pie crust, let it thaw for 20–30 minutes. Prick the bottom with a fork, line it with parchment paper, and fill it with pie weights. Bake the crust for 20 minutes, then carefully remove the weights and parchment. Bake for an additional 10 minutes until golden brown. Allow the crust to cool completely on a wire rack.

In a mixing bowl, beat 8 ounces of softened cream cheese until creamy and smooth. Gradually add ¾ cup of powdered sugar, a pinch of salt, and 1 teaspoon of vanilla extract. Mix until fully combined and fluffy. In a separate bowl, whip 1 cup of chilled heavy whipping cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until well incorporated, then refrigerate until ready to assemble.

In a medium saucepan, whisk together 1 cup of granulated sugar and 3 tablespoons of cornstarch. Pour in 3 tablespoons of water and add 12 ounces of raspberries (reserve some for topping). Heat the mixture over medium heat, stirring occasionally. Bring it to a gentle boil and allow it to thicken for about 5-7 minutes. Once thickened, remove from heat and stir in ¼ teaspoon of almond extract if desired. Let it cool to room temperature.

Once everything is prepared and the pie crust is cool, spread the cream cheese filling evenly in the bottom of the crust. Carefully pour the cooled raspberry mixture over the filling, smoothing it out with a spatula. Sprinkle the reserved raspberries on top for an inviting look. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set properly before serving.