Scale

For the Crust:

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

2 tbsp granulated sugar

For the Filling:

16 oz cream cheese, softened

1 cup powdered sugar

1 tsp vanilla extract

1/2 cup orange juice (fresh or bottled)

1 tbsp orange zest (optional, but highly recommended)

1 packet (3 oz) orange Jell-O

3/4 cup boiling water

1 1/2 cups heavy whipping cream (cold)

Optional Topping:

Whipped cream

Mandarin orange slices or orange zest

In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
Stir until the mixture resembles wet sand and holds its shape when pressed.
Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish.
Place in the refrigerator to chill while you prepare the filling.

In a large chilled bowl, use a hand or stand mixer to whip the heavy cream until stiff peaks form.
Set aside in the refrigerator while you mix the rest of the filling.

In another bowl, beat the softened cream cheese until smooth and creamy.
Add in the powdered sugar, orange zest, orange juice, and vanilla extract.
Mix until fully combined. If using food coloring, add 1–2 drops for a light orange hue.
Gently fold in the whipped cream using a spatula, being careful not to deflate it. The mixture should be fluffy and light.

Pour the orange cream filling over the prepared graham cracker crust.
Smooth the top with a spatula or the back of a spoon.
Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.

Just before serving, top with whipped cream, fresh orange slices, or a sprinkle of orange zest.
For extra texture, add a few crushed graham crackers or even white chocolate curls.