The delicious easy-to-make pie from Christmas 2018. Lighter than cheesecake but still creamy and filling. I am going to experiment with cupcake tins to make individual servings. Crust: In a greased 9-inch pie plate , crush about 45 vanilla wafers or other simple cookie to make about 1 1/2 cups. Pour 1/4 c melted unsalted butter over the crushed wafers and mix in 1/3 chopped nuts. Press onto the bottom and sides of the pie plate to create the crust. Set aside. Filling: Beat together 8 ounces cream cheese, softened 2/3 c powdered sugar 2 T orange zest (or extract) 1 t vanilla 1 c heavy whipping cream, whipped Spread into crust as a bowl shape with the sides a bit higher to create depression for the raspberry sauce. Refrigerate. Topping: In a small saucepan, combine: 1 c sugar 3 T cornstarch 3 T water 1 1/2 c fresh or frozen raspberries Bring to boil and stir for 2 minutes until thickened. Transfer to bowl and refrigerate until cool. After topping has