For the Crust: Pre-heat oven to 350F. In food processor, pulse cookies into fine, sand-textured crumble. Transfer to a medium mixing bowl and mix in softened butter, 2 tablespoons of brown sugar, egg yolk, and salt. Mix until combined, to a wet-sand texture. Pour half of the mixture into a 9-inch springform pan and press into the pan tightly to form an even layer. Use the remaining half of mixture to create a smooth crust around the edge of the pan. Use a straight sided cup or mold to press into place. Bake for 13-15 minutes, until crust is firm and outer edges are golden brown. Remove and set aside to cool. For the Citrus-Cranberry Curd: In saucepan, mix sugar, eggs, egg yolks, and salt. Whisk vigorously for about 2 minutes. After two minutes, continue to whisk, while slowly pouring in lemon juice, grapefruit juice, cranberry sauce, vanilla, and cranberry juice. Place over medium-heat and continue whisking until thickens and begins to lighten in color – about 10-12 minutes or until temperature of mixture reaches 160-170F. Remove from heat and vigorously whisk in cubed butter one piece at a time, adding them only after the previous piece has been fully incorporate. Create an ice bath in a large mixing bowl by filling roughly halfway with ice water. While holding the saucepan, submerge halfway in the ice water bath, and continue stirring the curd until it is cool 70-80F. Pour the cooled curd into the crust almost to the top and refrigerate until completely set, roughly 3 hours. For the Glaze: In a small bowl mix gelatin powder and sugar. In small saucepan over low heat, whisk cranberry sauce, cranberry juice, water, and sugar gelatin mixture. Whisk until smooth. Increase heat to medium-low, whisk constantly and scrape the sides. Cook until just simmering, approximately 5 minutes. Once simmered, remove from heat and let cool 5-10 minutes. Pour cooled glaze over set curd and refrigerate uncovered for 2 hours, until glaze is set.