Prepare the Jello Base:

1. In a medium bowl, whisk the orange gelatin into 1 cup boiling water for 2 minutes, until fully dissolved. Set aside to cool to room temperature.

Make the Crust:

1. In a bowl, combine graham crumbs, melted butter, and salt until the texture resembles wet sand.
2. Press evenly into the bottom (and slightly up the sides) of a 9″ springform pan.
3. Freeze while you assemble the filling.

Create the Cream Cheese Base:

1. In a large bowl, beat cream cheese until smooth.
2. Gradually add 1 cup powdered sugar on low speed, mixing until just combined.
3. In a separate chilled bowl, whip heavy cream and vanilla to stiff peaks.
4. Gently fold one-third of the whipped cream into the cream cheese, then fold in the remainder until no streaks remain.

Divide & Flavor the Layers:

1. Split the cheesecake base into two bowls (≈3 cups each).
2. Vanilla Layer: To one bowl, add remaining ½ cup powdered sugar and orange zest; fold gently.
3. Orange Layer: To the other bowl, whisk in the cooled gelatin until smooth.

Assemble & Chill:

1. Pour the vanilla layer over the crust and smooth.
2. Gently pour the orange layer on top, smoothing with an offset spatula.
3. Cover (loosely) and refrigerate at least 6 hours or overnight until firm.

Serve:

1. Run a knife around the pan edge, release the springform, and slice into 12 pieces.
2. Optionally garnish with whipped cream and extra orange zest.