Preheat the oven to 375 F.

Instructions for the crust: Blend the cereal in a blender or smash while in a plastic bag until it becomes powdery. Add the brown sugar, white sugar, salt, butter, orange zest and flour and mix until a dough forms. Roll the dough to 1/2 inch thickness and bake on a parchment paper lined cookie sheet. Bake for 13 minutes. The cookie will be slightly liquid-esque when it's done, pull it out of the oven anyways. Use a small round cookie cutter to cut out the rounds while the cookie is still soft. Allow to cool completely before removing crust from pan.

Instructions for no bake cheesecake filling : In a large mixing bowl with a whisk attachment, Add and combine all ingredients. Whip together until the mixture is smooth and slightly fluffy. Add mixture to a piping bag or into a gallon Ziploc bag with one corner snipped off so you can pipe the filling onto the crusts.

Instructions for the raspberry and cranberry sauce: In a medium Sauce pan, add cranberries, raspberries, Orange Juice, Sugar and Lemon Juice. Stir over medium high heat until mixture reaches a boil. Stir continuously while the mixture boils for 2 minutes. Remove from heat and allow mixture to cool. The mixture will thicken as it cools.

Assembly: Take your crust round, pipe on the no bake topping and top with cranberry raspberry sauce. You can also add some whipped cream and orange segment for garnish. Enjoy!