Preheat oven to 350ºF. Prick the pastry shell with a fork on bottom and sides. Cook the pastry shell for 15 minutes or until golden brown. Set aside to cool.
Sprinkle gelatin over lemon juice in small saucepan. Let stand for 5 minutes to soften. Cook and stir on low heat until gelatin is completely dissolved. Do not boil.
In a medium bowl, mix cream cheese and sugar with electric mixer on medium speed until well blended. Blend in yogurt and peel. Stir in gelatin. Refrigerate until mixture is slightly thickened but not set about 15 minutes.
Remove lemon mixture from refrigerator and gently fold in whipped cream. Spoon into baked pie shell. Refrigerate several overs or overnight until firm.
Serve with Raspberry sauce: Place raspberries and jelly in blender or food processor, process until well blended. Strain. Stir in cornstarch and raspberry mixture in small saucepan until smooth. Bring to a boil on medium heat, stirring constantly. Cook until thickened, stirring constantly. Cool.
**A graham cracker crust may be used instead of the pie crust.