Heat oven to 450°F. Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Press in bottom and up sides of pan. Trim edges if necessary. DO NOT PRICK CRUST. Line crust with heavy-duty foil. Bake 11 minutes. Remove foil; bake 3 to 4 minutes longer or until light golden brown in center and dry in appearance. If crust puffs in center, flatten gently with back of wooden spoon. Reduce oven temperature to 375°F. Cool crust 10 minutes.
Meanwhile, in medium bowl, beat cream cheese and sugar with electric mixer on medium speed until light and fluffy. Beat in liqueur and eggs until well blended. Spoon filling into partially baked crust. Bake 15 to 18 minutes or until filling is set. Cool 30 minutes on cooling rack.
Meanwhile, in 1-quart saucepan, heat cranberries, apricots and cranberry juice to boiling over high heat, stirring occasionally. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally. Stir in jam; cook 2 minutes. In small bowl, mix water and cornstarch; stir into fruit mixture. Increase heat to medium. Heat to boiling; boil 1 minute, stirring constantly. Remove from heat; stir in orange peel. Cool to room temperature, about 30 minutes.
Spread topping over filling. Refrigerate at least 1 hour before serving. Cut into wedges. Cover and refrigerate any remaining dessert.