Bake the cake per the recipe, cool and cut into 1-inch cubes. Vanilla or lemon pound cake may be substituted, if desired.
Separate the raspberries, reserving ⅔ cup to garnish the top. In a medium bowl, toss with 3 tablespoon granulated sugar. Let sit for 5 minutes, then mix with the pie filling.
In a separate bowl, whip together both softened cream cheese, lemon juice, 1 ½ cup heavy cream, 1 ½ cup powdered sugar. Whip for 2-3 minutes until combined then fold in the lemon zest by hand.
In a separate bowl, whip the remaining 2 ½ cup heavy cream with ½ cup powdered sugar, more if desired. Whip until stiff peaks form. Fold 2 cup whipped cream into the cheesecake mousse. Reserve the remaining for the topping.
In a large bowl or trifle bowl, layer the ingredients beginning with cubed cake, raspberry filing then cheesecake mousse. Repeat until all ingredients have been used.
Frost the top with the remaining whipped cream and garnish with ⅔ cup raspberries, lemon zest and grated white chocolate.
Chill for at least 4 hours or overnight before serving.