Bake a nine inch graham cracker (or regular) crust. Prepare the filling as below.
In a medium saucepan combine sugar, cornstarch and water and stir until dissolved. Cook until the mixture becomes thick and clear. Add gelatin; stir until it dissolves. Separate the mixture into two halves and stir blueberries and lemon juice into half of the mixture. Spread over pie crust. Refrigerate.
Meanwhile, fold raspberries into other half of mixture and set aside.
Cream Layer:
Beat cream cheese and sugar until they become very smooth. Mix in topping and spread over blueberry layer.
Refrigerate until set.
Carefully spread raspberry layer on top and chill at least 4 hours before serving.