1/4 tsp. cinnamon
2 c. pecans, lightly toasted, about 8 oz.
1/3 c. firmly packed golden brown sugar
1/8 tsp. ground cloves
1/4 c. unsalted butter, melted

FILLING:

1/2 c. sugar
2 (8 oz.) pkgs. cream cheese, room temp.
1/2 c. sugar
1 tsp. vanilla

TOPPING:

1 tbsp. cornstarch
1/4 c. plus 2 tsp. water
4 c. fresh raspberries
1/2 c. sugar

For crust: Blend pecans, brown sugar, cinnamon and cloves to coarse crumbs in processor. Transfer to bowl. Mix in butter. Mound crumbs in bottom of 9 inch springform pan. Cover with plastic wrap and press crumbs firmly into bottom and up sides of pan. Chill 30 minutes.

Preheat oven to 350 degrees. Bake crust until golden brown, about 20 minutes. Cool completely on rack.

For filling: Using electric mixer, beat all ingredients in large bowl until smooth, stopping occasionally to scrape down sides of bowl. Pour filling into crust. Cover with plastic and refrigerate until firm, at least 4 hours. (Can be prepared to this point 1 day ahead.)

For topping: Mix 2 teaspoons water with cornstarch in small cup. Stir 2 1/2 cups berries with sugar and remaining 1/4 cup water in medium saucepan over medium heat until sugar dissolves. Increase heat and boil until berries are thoroughly crushed and have exuded their juices, stirring frequently, about 5 minutes.

Add cornstarch mixture and boil until slightly thickened, stirring constantly, about 1 minute. Strain through sieve set over large bowl, pressing on solids with back of spoon. Cool sauce, then cover and refrigerate until well chilled.

Mix remaining 1 1/2 cups berries into sauce. Cut pie into wedges and spoon berry sauce over individual servings. 6 to 8 servings.