Combine graham crumbs and melted butter; press into 9‑inch springform pan base. Chill 10 min.

In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.

In another bowl, whip cream to stiff peaks; gently fold half into cream cheese mixture.

Dissolve gelatin in boiling water, stir in orange zest, let cool slightly. Fold remaining whipped cream into gelatin mixture.

Layer: spread half of cream cheese mix over crust, then half of orange mixture. Dollop remaining orange mixture, swirl gently with a skewer, then top with remaining cream cheese mix for swirl effect.

Cover and refrigerate at least 4–6 hours or overnight until fully set.

Release from pan, slice, garnish with orange zest or fresh segments. Serve chilled.