1-1/4 cups graham cracker crumbs (about 20 squares)
1/4 cup finely chopped pecans
1-1/4 cups sugar, divided
6 tablespoons butter, melted
1-1/2 cups fresh or frozen cranberries
1 tablespoon thawed orange juice concentrate
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup heavy whipping cream
1/2 cup sugar
1 tablespoon cornstarch
3/4 cup fresh or frozen cranberries
2/3 cup water
In a bowl, combine the cracker crumbs, pecans, 1/4 cup sugar and butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan.
Bake at 375° for 8-10 minutes or until lightly browned. In a bowl, combine the cranberries, orange juice concentrate, vanilla, salt and remaining sugar.
In a bowl, beat cream until soft peaks form. Fold into the cranberry mixture. Pour into the crust. Freeze until firm.
For topping, combine sugar and cornstarch in a saucepan. Stir in cranberries and water until blended. Bring to a boil. Reduce heat; cook and stir until berries pop and mixture is thickened, about 5 minutes; cool. Let torte stand at room temperature for 10 minutes before slicing. Serve with topping.