In a heatproof bowl, combine the orange jello powder with 1 cup of boiling water. Whisk thoroughly until the jello powder has completely dissolved, about 2-3 minutes. Allow to cool at room temperature for approximately 30 minutes.

In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and a pinch of salt. Stir until the mixture resembles wet sand. Press this crumb mixture evenly into the bottom and up the sides of a 9-inch springform pan. Place the crust in the freezer for at least 30 minutes to firm up.

Using a hand mixer, beat the softened cream cheese and 1 cup of powdered sugar together in a large bowl until smooth and creamy, about 2-3 minutes.

In a separate bowl, whip 1 cup of heavy cream, remaining powdered sugar, vanilla extract, and orange zest until stiff peaks form, about 3-5 minutes. Fold half into the cream cheese mixture.

Fold the cooled jello mixture into the remaining whipped cream until just combined. Combine with the cream cheese filling until everything is beautifully blended.

Pour half of the cheesecake filling into the prepared crust, drizzle in half of the remaining jello mixture. Repeat with the rest, creating beautiful layers.

Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or preferably overnight to allow it to fully set.

Once set, carefully remove the sides of the springform pan. Garnish with whipped cream and fresh orange slices if desired. Slice into wedges and serve chilled.