Prepare a 10-inch diameter round tart pan, preferably with a removable bottom, and lightly grease with butter.

Finely grind the cookies in a food processor until no large cookie chunks remain. Add the soft butter to the crushed cookies and knead in your hands until the ingredients are well combined. Form a ball and place into the prepared tart pan. Press the dough into the sides and bottom of the tart pan using your hands or a rounded-bottom glass. Place the pan in the fridge while you prepare the filling.

Wash the cranberries and orange. Grate the orange zest and squeeze the juice. Combine them all in a saucepan and set over low heat. Cook for approximately 15 minutes, stirring frequently, until the cranberries thicken, break down, and resemble a jam. Add the sugar, mix well, and cook for an additional 2-3 minutes until the sugar dissolves. If cranberries are too watery at this stage, cook for 10 minutes more. Remove from heat. Add the powdered gelatin, and blend everything in a food processor.

Strain the cranberry mixture through a sieve and discard any remaining pulp solids. Set aside to cool slightly before mixing with the cream cheese. Once the cranberry mixture has cooled, transfer it back to a blender or a food processor. Add the cream cheese and blend again until you achieve a perfectly smooth cream.

Retrieve the pie crust from the refrigerator and spread the cranberry filling over it. Cover the pie tightly and place it back in the refrigerator for at least 5 hours, preferably overnight, to set.

Decorate or serve as is. It looks beautiful either way. If you choose to decorate, top with powdered sugar and garnish with cranberries just before serving.