In a small bowl, combine the water and sour cream; set aside.

In a large mixing bowl, stir the flour, sugar and salt together. Scatter the shortening over the flour, then use a cheese grater to grate the butter on top. Using a fork or a pastry blender, cut the mixture together until it resembles coarse crumbs. Add the sour cream mixture and use a stiff rubber spatula to stir and press the dough together until it forms one big mound. If dough is still too dry and doesn’t hold together, add another tablespoon of water.

Turn the dough onto a piece of plastic wrap and flatten into a 5-inch disk. Wrap tightly and refrigerate for at least one hour.

Once chilled, roll the dough out into a 12-inch circle and fit into a greased 9-inch pie plate. Trim, fold, and crimp the edge of the dough. Cover with plastic wrap and place in the freezer for 15 minutes until chilled and firm.

Preheat the oven to 400ºF. To blind-bake, I like to press a sheet of aluminum foil into the pie pan since it gets into the crevices better than parchment paper. I then pour two cups of granulated sugar on top of the foil, and use a spoon to press the sugar down into the foil. Place pie plate onto a baking sheet and bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the aluminum foil (with the sugar) out of the pie. Return the pie crust to the oven and bake until the bottom crust is golden brown, about 10-13 minutes longer. Remove and cool completely.

Place the chocolate into a medium bowl. Pour heavy cream into a glass measuring cup and heat in the microwave until it begins to boil. Pour the hot cream over the chocolate, cover with plastic wrap, and allow to sit for 4-5 minutes. Remove wrap, and stir until smooth. Pour the ganache into the crust, and spread into an even layer. Chill in the freezer while you prepare the filling.

In the chilled bowl of a stand mixer fitted with the whisk attachment, beat the 2/3 cup heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl and return bowl to mixer.

Switch the whisk attachment out for the paddle attachment and beat the cream cheese on high until smooth and fluffy. Stir in the vanilla.

In a separate bowl, combine the white chocolate and 2 tablespoons of heavy cream. Heat in the microwave, stopping and stirring every 30 seconds, until mixture is smooth. Pour white chocolate into cream cheese mixture and beat until combined. Add a third of the whipped cream to the bowl, beating until smooth. Remove bowl from mixer and fold in the remaining whipped cream by hand with a spatula.

Pour white chocolate filling into the pie shell and smooth out evenly with a spatula. Chill in the refrigerator for at least 4 hours, preferably overnight.

Place the fresh raspberries into a large bowl. Place the jam in a small microwave-safe bowl and heat in the microwave for 15-20 seconds, or until thinned out. You don't want it hot, or else it'll cause the raspberries to soften and release their juices as you stir them into the jam.

Pour warmed jam over the raspberries and use a spatula to gently toss them together.* Place the raspberries on top of the pie, working from the outside in. Slice into pieces and enjoy!