In a heat-proof bowl, combine the orange jello powder with one cup of boiling water. Whisk until dissolved and let cool for 30 minutes.

In a mixing bowl, combine graham cracker crumbs, melted butter, and salt. Press the mixture into the bottom of a springform pan and freeze for 30 minutes.

Beat softened cream cheese with half of the powdered sugar until smooth and fluffy. Set aside.

In a chilled bowl, whip heavy cream with remaining powdered sugar, vanilla extract, and orange zest until stiff peaks form.

Gently fold half of the whipped cream into the cream cheese mixture, then fold remaining whipped cream into the cooled jello mixture.

Layer spoonfuls of cream cheese mixture and jello mixture into the prepared crust, gently swirling together for a marbled effect.

Cover with plastic wrap and refrigerate for at least 6 hours or overnight until fully set.

Remove the sides of the springform pan and garnish with whipped cream and fresh orange slices before serving.