1. Grate rind from orange; squeeze 1/2 cup juice; set aside 3 tablespoons juice. Place remaining juice and the cranberries in microwave-safe bowl or saucepan. Microwave or heat until simmering. Let stand 10 minutes, until berries are cooled and plump.
2. Beat cheese, honey, rind and 3 tablespoons juice in bowl until smooth. Add cream; beat until stiff. Drain berries; reserve 3 tablespoons berries and any juice. Fold remaining berries into cheese mousse mixture.
3. Sprinkle one-third of cookie crumbs over bottom of 1-1/2-quart glass serving dish. Dollop with half the mousse; sprinkle with half the remaining crumbs; cover with remaining mousse. Sprinkle remaining crumbs around edge. Spoon reserved berries and any juice in center. Refrigerate 1 to 1-1/2 hours or until firm.