Take your time mixing the cold cream into the cream cheese mixture so no lumps are present. It is worth the extra time and effort for a silky smooth no bake cheese cake
For crust, mix graham cracker crumbs, sugar and melted butter together until it clumps when pressed to the side of the bowl. Pour into an 8-9 inch glass pie plate or a spring form pan, refrigerate.
In a large bowl, mix cream cheese and sugar until smooth and well combined with no visible lumps. Add vanilla and stir until combined. With mixer on slowly add heavy cream in 4 increments, mixing well between each addition. Once all cream has been added, mix together for about a minute on high power until mixture is smooth and light. Scrape sides as necessary. Pour into prepared pie shell and cover in plastic wrap. Refrigerate for at least two hours or overnight.
To make raspberry sauce, add one cup of raspberries and sugar into a small sauce pan cooking mixture until sugar has melted and raspberries have released their juices (mashing berries as necessary). Pour through fine mesh strainer to remove seeds and refrigerate until ready to serve.
To serve, cut pie in wedges and top with raspberries. Drizzle syrup over raspberries and cheese cake and serve cold.