1. Prepare Crust: In a medium bowl, mix the crushed gluten free cookie crumbs with the melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Place in the refrigerator to chill while preparing the filling.

2. Whip Cream: In a medium bowl, beat the 1 cup of heavy whipping cream on medium-high speed until soft peaks form. Set aside.

3. Make Filling: In a large mixing bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and almond extract on medium speed for about 3 minutes, stopping to scrape down the sides, until smooth and creamy.

4. Combine: Gently fold the whipped cream into the cream cheese mixture using a spatula until just combined and smooth.

5. Chill Filling: Spread the cream filling evenly into the prepared crust. Return the pie to the refrigerator to chill while you make the topping.

6. Make Topping: In a small saucepan, whisk together the granulated sugar and cornstarch. Stir in the water until smooth. Add the fresh raspberries.

7. Cook Topping: Cook over medium-high heat, stirring constantly (and crushing the berries slightly with a spoon to release their juices), until the mixture boils. Continue to boil and stir for 2–4 minutes until the sauce is thick and glossy.

8. Cool & Serve: Remove the topping from heat and allow it to cool completely (to room temperature) so it doesn’t melt the cream layer. Once cool, spread the raspberry topping over the cream filling. Chill the pie for at least 1–2 hours before slicing and serving.