1-Make the orange jello: Make the orange jello: Add the orange jello powder and boiling water to a heat-proof bowl. Whisk until well combined, then set aside to cool fully, about 30 minutes.
2-Spray a 9-inch springform pan with cooking: Spray a 9-inch springform pan with cooking spray and line the bottom and sides with parchment.
3-Make the crust: Make the crust: In a medium bowl, mix the Graham Cracker crumbs, melted butter, and salt until well combined. Press the mixture evenly into the bottom and slightly up the sides of the pan. Place in the freezer for at least 30 minutes.
4-Make the cheesecake filling: Make the cheesecake filling: In a large bowl, beat the softened cream cheese and 1 cup powdered sugar with an electric mixer until smooth and creamy, about 2 minutes. Set aside.
5-In a separate bowl, whip the heavy: In a separate bowl, whip the heavy cream, 1/2 cup powdered sugar, vanilla extract, and orange zest until stiff peaks form. Gently fold half of the whipped cream into the cream cheese mixture until combined.
6-Fold the remaining whipped cream into the: Fold the remaining whipped cream into the cooled jello mixture.
7-Assemble: Assemble: Alternate spooning the cream cheese and jello mixtures into the prepared crust, creating layers. Use a butter knife to gently swirl the two together.
8-Cover and refrigerate the cheesecake for at: Cover and refrigerate the cheesecake for at least 6 hours or overnight until completely set.
9-When ready to serve, remove the sides: When ready to serve, remove the sides of the springform pan. If desired, pipe dollops of whipped cream around the edges and garnish with orange slices. Slice and enjoy!