Fit pie pastry into a 9-inch pie pan; crimp edges as desired; do not prick pastry.
Filling--in a bowl, combine sugar and cornstarch.
Add the 5 cups raspberries and Chambord; toss gently (if using frozen berries, let mixture stand about 45 minutes or until berries are partially thawed but still icy).
Transfer filling to pastry-lined pie plate.
To prevent overbrowning, cover edge of pie with foil; bake for 30 minutes (50 minutes for frozen berries); remove foil; bake 25-30 minutes more or until pastry is golden brown and filling is bubbly near to the center; cool on a wire rack.
Before serving, in a bowl, beat the cream cheese with an electric mixer on medium speed until smooth.
Beat in powdered sugar, vanilla, and salt until combined; set aside.
In another bowl, beat cream on medium speed until soft peaks form; fold about 1/3 cup of the whipped cream into the cream cheese mixture to lighten.
Fold in remaining whipped cream.
Spread the whipped cream mixture over top of pie; sprinkle with additional berries, for garnish.