In a medium bowl, combine the graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan. Freeze while you prepare the cheesecake filling.

In a medium bowl, stir together the Jello and boiling water until Jello is dissolved. Set aside to cool for 10 minutes.

With an electric mixer, beat the cream cheese and one cup powdered sugar until smooth. With mixer on low, slowly pour the Jello mixture into the cream cheese mixture, beating until smooth. Fold in the orange zest.

With an electric mixer, beat the heavy cream and remaining 3 tablespoons powdered sugar until stiff peaks form. Fold into the orange cream cheese mixture until well incorporated. Spread the mixture evenly over the prepared crust.

Chill for 6-8 hours, or until set. Top with additional whipped cream before serving, if desired.