Step 1: Prepare the Crust

In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix with a fork or spoon until the mixture resembles damp sand. It should hold together when you press it between your fingers. Pour the crumb mixture into the bottom of a 9-inch springform pan. Using a flat-bottomed glass or measuring cup, press the crumbs down firmly and evenly to form a compact base. Make sure to press a little up the sides as well for structure. Place the crust in the refrigerator while you prepare the filling.

Step 2: Whip the Cream

In a separate large bowl, use a hand mixer or stand mixer to whip the heavy cream until stiff peaks form. This means when you lift the beaters, the cream should hold its shape without collapsing. Set the whipped cream aside in the refrigerator.

Step 3: Mix the Cream Cheese Base

In a clean mixing bowl, beat the softened cream cheese until completely smooth. This step is important—any lumps at this stage will be hard to fix later. Once the texture is creamy, add the powdered sugar and vanilla extract. Mix again until everything is fully incorporated.

Step 4: Add Citrus Flavor

Slowly add the fresh orange juice and orange zest to the cream cheese mixture. Mix gently at first to avoid splashing, then beat until everything is combined. Your filling should be creamy and lightly orange-tinted.

Step 5: Incorporate Gelatin

Gently fold in the thickened orange-flavored gelatin. The gelatin should be chilled and partially set—not completely firm, but not liquid either. It will help the cheesecake hold its shape and provide that signature creamsicle flavor.

Step 6: Fold in the Whipped Cream

Take the whipped cream from the refrigerator and fold it gently into the orange mixture. Do this in two parts using a spatula, and work slowly. The goal is to keep the filling light and airy. Overmixing will deflate the whipped cream and result in a denser texture.

Step 7: Assemble and Chill

Pour the completed filling over the prepared crust in the springform pan. Use a spatula to smooth the top evenly. Cover the pan tightly with plastic wrap or foil and refrigerate for at least four hours, but preferably overnight. The longer it chills, the better the texture will be.

Step 8: Serve

Once the cheesecake has set, carefully release and remove the sides of the springform pan. Use a clean knife to slice and serve. For an extra touch, pipe or spoon a bit of whipped cream on top of each slice and garnish with a small wedge of fresh orange or a sprinkle of zest.