Preheat oven to 350 degrees.
Use preground cookie crumbs or make your own with your food processor.
Mix cookie crumbs with melted butter and sugar.
Pour cookie crumb mixture into the pie plate and press very tightly along the bottom and up the sides.
Bake in oven for 10 minutes.
While crust is baking mix together filling ingredients, sweetened condensed milk, sour cream, key lime juice and zest.
Once crust has cooled, pour filling into crust, bake for 10 minutes.
While pie is baking make your raspberry sauce. In a small sauce pan on medium heat add raspberries, sugar, and ¼ cup water.
Continue to stir and break raspberries up with the back of a spoon, about 5 minutes or until they are syrup consistency.
Remove raspberries from heat and push liquid through seive straining out seeds.
Return raspberries to heat and dilute corn starch in 2 tablespoon cold water, pour into sauce pan with raspberries and stir for a few minutes until sauce thickens.
Remove from heat and allow to cool completely.
When ready to serve, decorate pie with whipped cream. Drizzle with raspberry sauce.