Melt white chocolate and 1/2 cup of the whipping cream in a small saucepan over low heat until smooth, stirring frequently. Set aside.
Beat cream cheese and corn syrup in a medium bowl with electric mixer until light and fluffy. Add 1/3 cup of the white chocolate mixture and beat until smooth. Add 1/2 cup raspberries and beat until mixture is pink and raspberries are crushed. Fold in remaining 1/2 cup raspberries. Spoon into pie crust. Cover and chill.
Combine remaining whipping cream and white chocolate mixture in a medium bowl. Place bowl in a large bowl full of ice water, stirring frequently, until chilled, about 20 minutes. OR refrigerate 2 hours or until chilled . Beat with electric mixer on medium speed until stiff peaks form. Spread over raspberry layer in crumb crust.
Cover and chill at least 6 hours or overnight. Serve with additional fresh berries and mint, if desired.