Raspberry Cream Pie

• 1-1/2 cups crushed vanilla wafers (about 45 wafers)
• 1/3 cup chopped pecans
• 1/4 cup butter, melted

FILLING:

• 1 package (8 ounces) cream cheese, softened
• 2/3 cup confectioners’ sugar
• 2 tablespoons orange liqueur
• 1 teaspoon vanilla extract or real vanilla
• 1 cup heavy whipping cream, whipped

TOPPING:

• 1 1/3 cups granulated sugar
• 6 Tablespoons cornstarch
• 1/8 teaspoon salt
• 1 1/2 cups water (2 cups if using fresh berries)
• 4 Tablespoons corn syrup
• 1 (12 ounce) bag frozen raspberries, thawed OR 1 pint fresh raspberries
• 1 Tablespoon orange liqueur