Heat oven to 450°F. Place pie crust in ungreased 10-inch glass deep-dish pie plate as directed on box for One-Crust Filled Pie. Prick bottom and side with fork. Bake 10 to 12 minutes or until golden brown. In small bowl, mix egg and water; brush in bottom and side of baked crust. Bake 2 to 3 minutes longer or until crust is shiny.
In blender, place thawed raspberries and syrup. Cover; blend on medium speed 1 minute. Reserve 1 tablespoon. In 1 1/2-quart saucepan, mix remaining blended raspberries, 1 tablespoon sugar and the cornstarch over medium heat until boiling and thickened. Pour into baked shell; top with fresh raspberries.
In large bowl, beat cream cheese and white chocolate with electric mixer on medium speed until smooth. Mix in condensed milk until smooth. Stir in 1/2 cup lemon juice. Gently stir in whipped cream. Spread over raspberry filling. Refrigerate.
Meanwhile, in 2-quart saucepan, mix egg yolks and 2/3 cup sugar. Mix in 3 tablespoons lemon juice, the butter and lemon peel. Heat over medium-low heat, stirring constantly, until mixture thickens. Refrigerate 30 minutes. Spread over lemon filling to within 1 inch of edge. Drizzle reserved blended raspberries over lemon curd, and swirl using toothpick. Refrigerate 1 hour before serving. Garnish as desired. Cover and refrigerate any remaining pie.