Preheat your oven to 350°F (175°C). Allow the frozen pie crust to thaw at room temperature for 20-30 minutes until pliable. Once thawed, prick the bottom and sides with a fork to prevent bubbling. Fill it with pie weights or dried beans, then bake for 20 minutes. Remove the weights and bake for an additional 10 minutes until the crust is golden brown. Cool completely before adding the filling.

In a mixing bowl, beat the softened cream cheese until creamy and smooth, taking about 2-3 minutes. Gradually add the powdered sugar, salt, and vanilla extract, mixing until everything is well combined. In another bowl, whip the heavy cream until it reaches stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Chill in the refrigerator to set while you prepare the topping.

In a medium saucepan, combine the granulated sugar and cornstarch. Pour in the water and add the raspberries, reserving a few for garnishing if desired. Bring the mixture to a gentle boil over medium heat, stirring constantly until it thickens and bubbles for about 5 minutes. Once thickened, remove from heat and stir in the almond extract for added flavor, then allow it to cool.

Carefully spread the chilled cream cheese filling into the cooled pie crust, smoothing it evenly across the base. Next, gently pour the cooled raspberry topping over the cream cheese layer, ensuring it covers evenly. Refrigerate the assembled Raspberry Cream Pie for at least 4 hours or overnight to allow the flavors to meld and the pie to set.