Preheat the oven to 350 degrees F (180 degrees C).
In a bowl, mix Graham Cracker Crumbs (4 cup) and Unsalted Butter (3/4 cup) until thoroughly combined.
Lightly grease (butter) the inside of the entire springform pan then press the mixture into the bottom of a 9-inch springform pan and bake for exactly 8 minutes.
In the bowl of your stand mixer fitted with the paddle attachment, mix the room-temperature Cream Cheese (16 ounce) and Granulated Sugar (3/4 cup) at low speed. Adjust to medium speed when the cheese and sugar begin to blend together, scraping the sides of the bowl as necessary.
Mix in the Egg (2) one at a time, Vanilla Extract (1 tablespoon) and Sour Cream (3/4 cup), again mixing until smooth. Pour the filling over the crust and spread evenly. Lightly tap the pan to remove air bubbles.
Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.
Place the springform pan on a baking tray and fill the tray with warm water. Bake at 325 degrees F (165 degrees C) until the center is almost set. The center will still jiggle while the edges will be set. This will take approximately 1.5 hours.
Remove the cheesecake from the oven, set it in the fridge overnight or in the freezer for a few hours until completely frozen.
Place Orange Jell-O® Gelatin (3 ounce) in a large bowl then add Water (1 1/2 cup) and stir to dissolve completely.
Add Whipped Cream (8 ounce) to the slightly cooled orange gelatin and whisk to blend.
Pour the orange gelatin mixture over the cheesecake and put it back to the freezer for another 2-3 hours until firm.
Take the cheesecake out from the freezer and let it sit at room temperature for about 15 minutes to make sure it is completely thawed. Run a thin knife around the sides and remove the springform pan sides. Put it back into the fridge for about 30 minutes.
After 30 minutes, remove the cheesecake from the fridge. Dip the knife in hot water before slicing the cheesecake for a clean slice. Enjoy!