In processor, pulse cookies, nuts, and salt until crumbs form. With processor running, add butter. Pulse until crumbs hold together. Press into 9-inch glass pie plate. Chill.
Pour hot cream over chocolate in bowl. Let stand 30 seconds. Add liqueur, if using; stir until smooth. Pour in crust. Chill until firm to touch, 30 minutes.
Sprinkle gelatin over 1/4 cup water in small saucepan. Let stand 3 minutes to soften. Heat over medium heat, stirring to dissolve gelatin, 3 minutes. Cool 5 minutes.
In bowl, beat cream until stiff. In large bowl, beat cheese, sugar, rind, extract. With mixer running, gradually add gelatin. Fold in cream, berries. Spread in crust. Chill to firm, 2 hours. Garnish with berries, if desired.
