Easy Raspberry Chiffon Pie

Preheat oven to 375°F (190°C). Roll out pastry to 11-inch circle; line 9-inch pie plate. Trim and flute edges; prick bottom and sides with fork. Bake 15 minutes or until golden brown. Cool completely on wire rack. Beat cream in small bowl on high until stiff peaks form; set aside. Combine cream cheese and vanilla in medium bowl; beat until light and fluffy. Blend in fruit spread, scraping sides of bowl frequently. Reserve 1/2 cup of whipped cream for garnish; fold remaining whipped cream into cream cheese mixture until no white streaks remain. Spread evenly into cooled pie crust. Chill at least 2 hours. Just before serving, spoon reserved whipped cream around edge of pie. Garnish with raspberries and fresh mint leaves, if desired.