First, prepare your pie crust and allow them to cool before filling.

Then prepare the raspberry puree by bringing 6 oz raspberries and 2 tablespoons of sugar in a medium saucepan over medium-high heat to a boil. Mash the berries as they heat to break them down. Boil for 2-3 minutes and allow the moisture to evaporate.

Press the mixture through a fine sieve with the back of a spoon.

Set puree aside.

In medium saucepan heat cream cheese with 2/3 cup sugar, and whisk until it's smooth.

Add in raspberry puree and heat and then add vanilla.

Remove pie filling from the stove.

Pour filling into pie shells.

Garnish pies with pieces of baked pie crust and raspberries.

Refrigerate until completely cool. (an hour minimum)