Prepare a 9 1/2-inch tart pan with removable bottom.

Crumble the cookie pie crust into a medium bowl.

Microwave the crumbled crust until warm, about 1 1/2 minutes.

Stir the warmed crust until completely broken up.

Press the warm crumbs evenly onto the bottom and up the sides of the tart pan.

Refrigerate the crust until chilled, about 20 minutes.

Spoon 2 tablespoons of the melted white chocolate into a corner of a zip-top plastic bag and set aside for drizzling.

Combine the remaining melted white chocolate and heavy cream in a medium bowl.

Whisk until smooth and blended.

Refrigerate the chocolate-cream mixture, if needed, until chilled, about 20 minutes.

Beat the chocolate-cream mixture using an electric mixer until fluffy and firm, about 1 minute.

Avoid overbeating to prevent a grainy texture.

Spoon the mixture into the chilled tart crust and spread evenly.

Arrange the raspberries on top of the filling.

Snip the corner of the plastic bag and drizzle melted white chocolate over the raspberries.

Serve immediately (the filling will be soft) or cover and refrigerate for 30 minutes or up to 1 day for a firmer filling.

Just before serving, remove the outer ring of the tart pan.

Carefully slide the tart, still on the pan bottom, onto a flat serving plate.

Warm the chocolate in the zip-top bag if needed, snip the corner of the bag, and drizzle over the top of the tart for added decoration.