Crust 1 1/2 cups all purpose flour 1/2 tsp. salt 1/2 cup Crisco shortening 2 Tbsp. unsalted butter, melted 3 1/2 4 Tbsp. ice water 1 egg, beaten and 2 Tbsp. water for egg wash Optional for baking empty crust 16 oz. dry beans Parchment paper Combine flour and salt. Cut in Crisco with a pastry blender. Add melted butter and mix just until combined. Add ice water a little at a time. Form a ball, wrap in plastic wrap and chill for about 30 minutes. When chilled, roll out on to a pastry cloth, lay crust in lightly greased pie dish, fitting the crust into the corners. Trim excess dough. Crimp edges with fingers, or use excess dough to make crust design with small cookie cutter. Prick bottom and side with fork. Brush top edge (not bottom and side) of crust with egg wash. Place parchment paper on dough and fill with dry beans (spray paper lightly first with cooking spray on side touching crust). Bake at 350 degrees for 25 minutes. Remove from oven and take out beans and parchment paper. Return crust to oven to bake another 10 minutes. Remove and let cool completely. Filling 8 oz. Philadelphia® brand cream cheese, softened 1/2 cup plus 2 Tbsp. Splenda No Calorie Sweetener, Granular 2 pkgs. (1 oz. size) Sugar free white chocolate instant pudding mix 1 Tbsp. corn starch 2 cups whole milk 1 vanilla bean, split length-wise 1 cup Smuckers® Sugar free red raspberry preserves 1 cup heavy cream Fresh raspberries for garnish