1. Mix the graham cracker crumbs, sugar, and melted butter until evenly coated. Firmly press the mixture into the bottom of a 9-inch springform pan and freeze for about 30 minutes.

2. Beat the cream cheese with the sugar and vanilla until smooth and creamy with no lumps remaining.

3. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until fully combined.

4. Reserve 1/2 cup of the cheesecake filling, then spread the remaining filling evenly over the chilled crust.

5. Whisk the orange gelatin into the boiling water until completely dissolved. Stir in the orange zest and allow the mixture to cool for 20–30 minutes.

6. Blend the reserved cheesecake filling into the cooled gelatin until smooth, then carefully pour it over the cheesecake layer. Lightly swirl the layers with a knife if desired.

7. Cover and refrigerate for at least 6 hours, or overnight for the best texture. Remove the springform ring, garnish with whipped cream, orange zest, and orange segments, then slice and serve chilled.