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 and grate the butter on top. Cut the mixture together until it resembles coarse crumbs. Add the sour cream mixture and stir until it forms one big mound. If the dough is too dry, add another tablespoon of water.

Turn the dough onto 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. Cover with plastic wrap and freeze for 15 minutes.

Preheat the oven to 400ºF. Press aluminum foil into the pie pan and pour sugar on top to blind-bake. Bake until edges are starting to brown (15-16 minutes), then remove foil and bake until bottom crust is golden brown (10-13 minutes longer). Cool completely.

Place the chocolate into a medium bowl. Heat the heavy cream until boiling and pour over the chocolate. Cover and let sit for 4-5 minutes, then stir until smooth. Pour into the crust and chill in the freezer while preparing the filling.

Beat ⅔ cup heavy cream until stiff peaks form. Transfer to a separate bowl.

In the same bowl, beat the cream cheese until smooth and fluffy, and stir in vanilla.

Combine white chocolate and 2 tablespoons of heavy cream. Heat until smooth. Pour into cream cheese mixture and beat until combined. Fold in whipped cream by hand.

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

Place raspberries in a bowl. Heat the jam until thinned, then pour over raspberries and gently toss. Place raspberries on top of the pie, slice and enjoy!