Put the cream into a small saucepan over high heat. Just before it comes to a boil, put the cold water into a blender and sprinkle in the gelatin, where it should stand for a minute or so.
Add the boiling cream to the blender, process on low until all of the gelatin has dissolved (2-3 min.). Add the concentrated orange juice, cream cheese, sugar, vanilla, and Grand Marnier; process until it is all well blended. Chill for 15 to 20 minutes; pour into the crust and chill until it firms up.
Garnish with orange slices or whole raspberries, strawberries, or blackberries and serve. Serves 6.