Instructions:
In a food processor, pulse vanilla wafers until they are finely ground.
Add melted butter to the food processor and pulse until the mixture resembles wet sand.
Press the mixture into the bottom of a 9-inch springform pan and chill in the refrigerator for 30 minutes.
In a large mixing bowl, beat cream cheese until smooth.
Add granulated sugar, powdered sugar, vanilla extract, and orange zest, and continue to beat until well combined.
In a small saucepan, bring 1 cup of water to a boil.
Add the orange Jello to the boiling water and whisk until the Jello is completely dissolved.
Add the Jello mixture to the cream cheese mixture and beat until well combined.
In a separate mixing bowl, beat the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Pour the mixture over the chilled crust in the springform pan.
Chill the cheesecake in the refrigerator for at least 4 hours, or until set.
Once the cheesecake is set, remove it from the springform pan, garnish with additional orange zest if desired, and serve chilled.
