1Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
2In small microwavable bowl, microwave white chocolate and raspberry liqueur uncovered on Medium (50%) about 2 minutes or until almost melted. Stir until melted. Cool 10 minutes.
3In medium bowl, beat cream cheese and powdered sugar with electric mixer on low speed until smooth. Beat in white chocolate mixture. Fold whipped cream into white chocolate mixture. Spread in bottom of cooled baked shell. Arrange raspberries on filling.
4In small microwavable bowl, microwave 1 oz white chocolate uncovered on High until melted; drizzle over pie. Refrigerate about 2 hours or until set. Cover and refrigerate any remaining pie.