In a mixing bowl, whisk together the orange jello powder with 1 cup of boiling water until completely dissolved. Set aside to cool for at least 30 minutes.

Spray a 9-inch springform pan lightly with cooking spray and line the bottom with parchment paper.

In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and a pinch of salt. Press firmly into the bottom of the prepared pan and freeze for 30 minutes.

In a large mixing bowl, beat softened cream cheese and powdered sugar with an electric mixer until smooth and creamy.

In a separate bowl, whip the heavy cream until soft peaks form, then add powdered sugar, vanilla extract, and orange zest. Continue beating until stiff peaks are achieved.

Gently fold half of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream and cooled orange jello.

Pour the filling into the chilled crust, smoothing the top and creating swirls with a knife.

Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

Once chilled, remove from the springform pan, slice into wedges, and serve chilled.