In a mixing bowl, combine the orange jello powder with one cup of boiling water. Whisk vigorously until the jello is fully dissolved, and allow the mixture to cool at room temperature for about 30 minutes.

Spray a 9-inch springform pan with non-stick cooking spray and line with parchment paper.

In a medium bowl, mix together the graham cracker crumbs and melted unsalted butter until well combined. Press firmly into the bottom and slightly up the sides of the prepared springform pan. Freeze for 30 minutes.

In a large mixing bowl, beat the softened cream cheese and powdered sugar on medium speed until smooth and creamy, about 2-3 minutes.

In another bowl, whip the heavy whipping cream, half a cup of powdered sugar, vanilla extract, and orange zest on medium-high speed until stiff peaks form, around 3-5 minutes.

Gently fold half of the whipped cream into the cream cheese mixture. Fold in the cooled jello mixture into the remaining whipped cream gently.

Spoon alternating layers of the cream cheese mixture and jello mixture into the chilled crust, swirling together with a knife. Finish with a creamy layer on top.

Cover with plastic wrap and refrigerate for at least 6 hours or overnight before serving.