Warm the orange juice and sugar in a small pot over low heat until the sugar dissolves. Transfer to a large bowl and refrigerate
until just cool, about 30 minutes.
Meanwhile, pulse the cookies and almonds in a food processor until finely ground. Add the butter and pulse to combine. Press
the cookie mixture evenly into the bottom of a 9-inch springform pan.
Clean the food processor, then add the cranberries and 1/4 cup of the cooled juice and puree.
Sprinkle the gelatin over the remaining juice and let stand for 1 minute. Stir until the gelatin dissolves. Add the pureed
cranberries and stir to combine.
Beat the cream in a medium bowl using a whisk or electric mixer until soft peaks form. Fold the whipped cream into the cranberry
mixture until well combined. Pour the cranberry cream into the crust. Place on a rimmed baking sheet and refrigerate until
set, at least 4 hours.