• Prepare a 9-inch springorm pan by spraying with nonstick cooking spray or greasing with softened butter. Set aside. 

Make The Cookie Crust

• Place the golden oreo cookies into a food processor, and pulse until the Oreos become fine crumbs. Slowly pour in the melted butter, while the processor is running at low speed, and pulse until all the cookie crumbs are coated in the butter and the mixture resembles wet sand. 
  24 Golden Oreos, 6 tablespoons butter
• Firmly press the cookie crust into the prepared spring form pan. Use the bottom of a cup or measuring cup to ensure the crust if firmly packed. Place the crust in the freezer for 20 minutes. 

Orange Jello Mixture

• In a small, heat-proof bowl, whisk together the orange-flavored jello and boiling water until the gelatin has completely dissolved. Set the bowl aside so it can cool to room temperate.

  * To speed this process up, place the bowl in the fridge to cool for about 5 minutes.
  1 box (3 oz) orange jello, 1 cup boiling water

Whipped Cream Mixture

• In a medium bowl, using an electric mixer, or use a stand mixer with the whisk attachment - add the heavy whipping cream, 1/2 cup powdered sugar, and orange zest. Beat until stiff peaks form, about 5-6 minutes. Start at low speed and increase the speed as it thickens. 
  2 cups heavy whipping cream, 1/2 cup powdered sugar, zest of 1 fresh orange

Cheesecake Mixture

• In a separate large bowl, using an electric hand mixer, beat the cream cheese, 1/2 cup powdered sugar, and vanilla extract until well combined and smooth. 
  2 bars (8 oz each) cream cheese, 1/2 cup powdered sugar, 1 teaspoon vanilla extract
• Add half of the whipped cream mixture into the cheesecake mixture, and continue mixing on low speed until combined.

  Add the second half of the whipping cream into the cooled orange jello gelatin mixture, and gently stir it together until it's thoroughly combined and mixed well. 

Assemble The Cheesecake

• - Spread half of the cream cheese mixture into the crust.

  - Then pour in half of the orange jello mixture over the cheesecake.

  - Carefully spoon and spread the second half of the cheesecake filling over the orange jello mixture and spread it out slightly. It does not have to be a perfect layer, just make sure to spread it out without fully mixing it into the orange creamsicle layer below.

  - Pour the remaining orange gelatin mixture over top.

  Cover the springform pan tightly with plastic wrap and refrigerate for at least 8 hours or overnight is best. 
• Once the cheesecake has set, run a knife around the edge of the cheesecake, and carefully release the ring of the springform pan. Transfer the cheesecake to a platter or cake stand, garnish with whipped cream and cut orange slices (if wanted), and serve the cheesecake chilled.