Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate--except press macadamia nuts onto bottom of crust in pie plate before baking. Cool completely on cooling rack, about 15 minutes.
In 1 1/2-quart saucepan, heat water and 1 cup raspberries to boiling over medium heat; boil 3 minutes. Strain; reserving liquid, and add liquid back to pan. Discard cooked raspberries. Add granulated sugar to liquid in pan. In small bowl, mix cornstarch and liqueur; stir into raspberry liquid in pan. Heat to boiling over medium heat, stirring constantly. Cool.
In chilled medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form. In large bowl, beat cream cheese, powdered sugar and lemon juice with electric mixer on medium speed until smooth. Fold 1 cup whipped cream into cream cheese mixture. Spread with half of cream cheese filling mixture on bottom of baked shell. Spread with half of the glaze. Top with 1 cup raspberries. Repeat layers with remaining cream cheese mixture, glaze and remaining 1 cup raspberries. Top with remaining whipped cream. Sprinkle nuts on top, and garnish with additional raspberries.