Cherry Custard Pie
Crush cookies with a rolling pin and combine with nuts and melted butter. Firmly press mixture into pan, then chill.
Soak 7 sheets of gelatin in cold water.
Slice vanilla bean lengthwise, scrape out seeds and combine seeds, yogurt, lemon juice, lemon zest and sugar.
Drain cherries, collect juice and set aside.
Dissolve soaked gelatin in a small saucepan over low heat. Stir in 3 tablespoons of the yogurt mixture into gelatin, then pour gelatin mixture into remaining yogurt mixture and chill. When mixture begins to gel, fold in cherries. Beat cream until stiff and fold into mixture. Pour cream into pan and use a spoon to press depressions into cream. Chill for about 3 hours.
Soak remaining gelatin in 200 ml (approximately .8 cup) of cherry juice, then heat in a small saucepan until gelatin has dissolved. Carefully pour mixture into the depressions in the cream and chill again.
Release cake from pan, garnish with cherries and chocolate shavings, slice and serve.