Combine the graham cracker crumbs and the melted butter in a bowl and press them into the bottom of a 9-inch spring form pan.
Chill the crust in the freezer until ready to use.
Add the orange Jello powder to the boiling water and stir until dissolved. Set aside to cool for 5 minutes.
Whip the cream cheese and the powdered sugar until well combined.
Add the Jello mixture to the cream cheese mixture slowly, mixing continuously until everything is incorporated.
Gently fold in the orange zest and the whipped cream with a rubber spatula until combined and pour the mixture into the chilled graham cracker crust.
Chill the cheesecake overnight to set and serve with some additional whipped cream and citrus zest for garnish.
To help the cheesecake set a little more quickly, add it to the freezer for the first 2 hours of chilling, then remove it to the fridge for an additional 12-18 hours until set.