Preheat your oven to 375°F (190°C). Prepare two baking sheets by spraying them with non-stick spray or lining them with parchment paper.

Make the Raspberry Sauce: In a small saucepan, combine 1 ¾ cups fresh raspberries, ½ cup sugar, 6 tablespoons water, and 3 tablespoons corn starch. Cook over medium heat, stirring gently until the raspberries break down and the sauce thickens. Remove from heat and allow to cool.

Prepare the Cream Cheese Filling: In a medium bowl, mix 8 ounces of room-temperature cream cheese with ½ cup sugar, 1 egg yolk, 1 teaspoon lemon juice, and 1 teaspoon vanilla extract until smooth and creamy.

Assemble the Bites: Roll out the pie crust and cut it into squares or circles. Place a small dollop of cream cheese filling in the center of each piece, top with a spoonful of raspberry sauce, then fold over and seal the edges with a fork.

Place the assembled bites on the prepared baking sheets and bake for 15-20 minutes, or until golden brown.