Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray Note: ensure gluten free spray. In blender, place milk, vanilla, eggs, 3/4 cup sugar and the baking mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.
In same blender, place 1/2 cup of the raspberries and 2 tablespoons sugar. Cover; blend on high speed 15 to 20 seconds or until smooth. Drop blended raspberry sauce by teaspoonfuls on top of cream cheese mixture. With a butter knife, swirl sauce into cream cheese mixture.
Bake 28 to 32 minutes or until about 2 inches of edge of pie is set while center is still soft and wiggles slightly. Cool completely at room temperature, about 1 hour.
Refrigerate at least 4 hours. Garnish with remaining 1/2 cup raspberries. Store in refrigerator.