In a medium bowl, whisk 1 package of orange jello powder with 1 cup of boiling water until fully dissolved. Allow to cool at room temperature for about 30 minutes.

Prepare a 9-inch springform pan by lightly spraying the bottom and sides with cooking spray and lining with parchment paper.

Combine graham cracker crumbs with melted unsalted butter and a pinch of salt. Press the mixture firmly into the bottom of the prepared pan. Freeze for at least 30 minutes to set.

In a mixing bowl, beat softened cream cheese and powdered sugar with an electric mixer until smooth and creamy, about 2-3 minutes.

In another bowl, whip heavy whipping cream with ½ cup of powdered sugar, vanilla extract, and orange zest until stiff peaks form, about 3-4 minutes.

Gently fold half of the whipped cream into the cream cheese mixture, then fold in the cooled orange jello mixture until well combined.

Spoon half of the filling into the crust, smooth it out, then add the remaining filling and jello mixture on top, swirling gently with a knife.

Cover with plastic wrap and refrigerate for a minimum of 6 hours, preferably overnight, before carefully removing from the springform pan for serving.