Preheat oven to 350º. Using cooking spray, grease the bottom and sides of a 11” tart pan or 9” pie plate.
Place the crumbs, sugar, nuts, and melted butter in a medium bowl, and mix until combined. Press the mixture onto the bottom and side the prepared pie plate or tart pan. Bake the crust 8-10 min or until lightly browned. Cool to room temperature.
In a medium mixing bowl mix the cream cheese and the confectioners sugar with an electric mixer until light and fluffy, about 3 min on medium speed. Scrape down the sides of the bowl and mix in vanilla and Grand Mariner. Set aside
In a separate bowl, using the electric mixer, beat the whipping cream until soft peaks form. Fold into the cream cheese mixture, and spoon into the cooled crust, spreading evenly. Refrigerate 2 hours or until well chilled.
TO make the topping, cook the sugar, 1 tablespoon water, and the cranberries in a medium saucepan, stirring constantly, until the mixture comes to a full boil and the berries begin to pop. Dissolve the cornstarch in 2 tablespoons of water; stir into the cranberries. Return to the heat and cook, stirring constantly, until the mixture comes to a boil and thickens. Remove from the heat and cool to room temperature.
Spread over the cream cheese layer. Cover with plastic wrap and refrigerate until serving time or overnight.