In a small mixing bowl, stir together pretzels, pecans and sugar; stir in butter. Pour in an even layer on rimmed baking sheet; bake in a preheated 325° oven until lightly browned (8-10 min.). Set aside to cool completely. Line a 9x5" loaf pan with plastic wrap, extending over sides of pan; set aside. In a medium saucepan, cook 1/3 cup cream, chocolate, corn syrup and cream cheese over low heat until completely smooth (6-8 min.), whisking constantly; cool to room temperature. In a large mixing bowl, beat remaining cream, powdered sugar and vanilla on high speed until stiff peaks form; fold in cooled chocolate mixture by hand. Fold in raspberries. Scoop into prepared pan and press flat. Evenly sprinkle pretzel topping on top; press in gently. Cover with plastic; freeze until firm (8 hrs. to overnight). Unwrap 20 min. before serving; invert dessert loaf on plate. Remove plastic; let stand. Just before serving, warm raspberry sauce in microwave just to drizzling consistency (about 10 sec.), cut into slices; drizzle plate or slices with sauce.