Preheat oven to 350°F.

Lightly grease a 14x5-inch rectangular tart pan. Roll out pie crust to fit pan. Press into pan, use a fork to prick entire surface of dough. Bake for 20 minutes.

In a large bowl, beat cream cheese until fully smooth. Mix in sugar, salt, and vanilla, followed by heavy cream. Finally, mix in egg until just combined.

Remove crust from oven and reduce oven temperature to 325°F. Spread filling into an even layer in pre-baked crust. Bake for 20 minutes or until center is set.

Cool on a wire rack until cheesecake is room temperature. Transfer to refrigerator to chill completely. Top with raspberries and dust with powdered sugar before serving.

Store in the refrigerator.