1Process pecans, brown sugar, cinnamon and cloves in food processor til crumbly. Mix with melted butter in bowl Press over bottom and up the side of a 9 inch springform pan.
2Chill for 30 minutes Bake at 350 for 20 minutes or til golden brown. Cool completely on wire rack
3Beat cream cheese, 1/2 cup sugar and vanilla in mixer bowl til smooth. Scrape down the side of the bowl occasionally. Pour into prepared crust. Chill, covered, for 4 hours or til firm
4Dissolve cornstarch in 2 tsp. of water in small bowl. Mix the remaining 1/4 cup water, 1/2 cup sugar and 2 1/2 cups of the raspberries in a heavy pan
5Cook over medium heat til sugar is dissolved, stirring occasionally. Bring to a boil. Boil for 5 minutes or til berries are crusted Stir in cornstarch mixture. Boil for 1 minute or til mixture thickens, stirring constantly. Strain through a sieve set over a bowl, pressing on solids with back of spoon. Let stand til cooled.
6Refrigerate, covered til completely chilled. Stir remaining 1 1/2 cups raspberries into chilled sauce.
Loosen and remove side of pan. Cut into wedges and put on dessert plates. Spoon raspberry sauce over each wedge. Serves 6 to 8