Heat oven to 350°F. In medium bowl, mix all crust ingredients. Press in bottom and up side of ungreased 11- or 10-inch tart pan with removable bottom. Bake 10 minutes. Cool 10 minutes. Place in freezer while making filling.
Meanwhile, in 1-cup microwavable measuring cup or small bowl, place lime juice. Stir in gelatin. Microwave on High about 30 seconds, stirring occasionally, until gelatin is dissolved; set aside.
In large bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Add gelatin mixture and pudding mix; beat until smooth, scraping bowl frequently. Add 1 container of yogurt at a time, beating well after each addition. Gradually beat in 1/2 cup sugar until smooth.
Spread filling evenly in crust; sprinkle with pecans. Refrigerate at least 2 hours before serving. Cut into wedges to serve. Store in refrigerator.