1-Preparation of the cranberry raspberry sauce: First, start by preparing the cranberry raspberry sauce and letting it cool completely; you can make it ahead and store it in the fridge for up to a week.

2-Preheat oven and prepare crust: Next, preheat your oven to 325°F and work on the crust. Combine the finely crushed cinnamon graham crackers, light brown sugar, and coarse kosher salt in a bowl, then mix in the melted unsalted butter until it’s moist and holds together. Press this mixture firmly into the bottom and sides of a tart pan, bake for 8-10 minutes until it’s toasted and fragrant, and let it cool completely. This step ensures a buttery base that complements the creamy filling perfectly.

3-Prepare the filling: Now, for the filling, beat the softened cream cheese, powdered sugar, and vanilla until smooth it only takes about a minute. Add the cold heavy whipping cream and beat on medium-high speed until it’s fluffy and thick enough to hold its shape. Spread this into your cooled crust, then chill the pie in the refrigerator for at least 1 hour.

4-Serve: Finally, serve by removing the sides of the tart pan and topping individual slices with the homemade cranberry sauce.