Preheat the oven to 375 degrees

Prepare the crust by combining the cookie crumbs with brown sugar and butter. Lightly press the crumbs into a pie dish, starting with the sides first, then the bottom to form the crust. Place in the preheated oven and bake until lightly browned, approximately 5 minutes. Remove from the oven and let cool fully.

In a saucepan combine the cranberries, sugar and water. Bring to a boil and cook for 10 minutes to reduce and thicken. Remove from heat and let cool to room temperature.

Using a hand or stand mixer, whip together the sour cream, cream cheese, vanilla and salt until smooth and no clumps remain. Add the cranberry mixture, whipping just to combine. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the sour cream and cream cheese mixture. Chill until set, at least an hour before serving. Garnish with shaved chocolate and sugar-coated cranberries.