Cook cranberries, water and Gentle Sweet together. Simmer for 2 minutes. Mash berries with a fork. Set aside. For the crust: mix crust ingredients together until crumbly. Press on the bottom and side on a 9 inch spring-form pan. Bake for 7 minutes at 350 degrees F. Cool completely. Soften gelatin in water for 5 minutes. Beat cream cheese until smooth. Add vanilla, Gentle Sweet, oat fiber and whipping cream. Beat until soft peaks form. Heat gelatin until it is completely dissolved. Turn mixer on, while it beating, slowly pour in unflavored gelatin. Whip until thickened. Pour 2/3 of the cream cheese mixture into cooled crust. Spoon cranberry filling on top of cream cheese. Add remaining cream cheese mixture into pan and swirl with a knife. Refrigerate overnight. Remove the sides of the pan and serve garnished with glazed cranberries. Serves 12.