Crush graham crackers into fine crumbs using a food processor or a large plastic baggie and a rolling pin. Stir in melted butter and brown sugar. Press into a 9 inch pie plate. Place in freezer until filling is ready.
Put cold water in a small bowl and sprinkle gelatin over the top. Let stand for about 5 minutes.
Meanwhile, heat half & half in a small sauce pan until just steaming. Whisk in gelatin/water mixture. Keep whisking until gelatin is completely dissolved.
In a medium bowl, stir together yogurt and cranberry sauce. Add half & half mixture and stir well. Pour into pie crust and place in fridge for 2 hours.
Beat heavy whipping cream, ¼ cup of yogurt and orange zest until medium peaks form. Spread on top of pie in an even layer and return to fridge for at least an hour.
Recipe by Crumbs and Chaos at http://www.crumbsandchaos.dreamhosters.com/2015/11/no-bake-cranberry-yogurt-pie/