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Warm the orange juice and sugar in a saucepan over medium heat until the sugar is dissolved.
Set
aside in a bowl in the refrigerator to cool for approximately 30 minutes.
Pulse the cookies
and almonds in a food processor until finely ground.
Add the butter and pulse to combine.
Press the cookie mixture into the bottom of the
springform pan.
Clean the food processor, add the cranberries and 1/4 cup cooked orange syrup
and purée.
Sprinkle one envelope of gelatin over the remaining orange syrup and let stand
for one minute.
Stir until the gelatin dissolves.
Add puréed cranberries and stir to
combine.
Add orange zest and stir.
Fold the cranberry mixture and the non dairy whipped
topping in a large bowl.
Gently fold them together to combine.
Pour the cranberry mixture into the crust.
Refrigerate until set, approximately 4
hours.
Top with a dollop of non dairy whipped topping if desired.
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