Line an 8x8-inch baking pan with parchment paper. Melt the unsalted butter and combine with Nilla Wafer cookie crumbs. Press into the bottom of the pan and freeze for 30 minutes.

Boil 1 cup of water, dissolve the orange gelatin, then add 1 cup of cold water and cool at room temperature for 10 minutes.

Beat cream cheese with powdered sugar, orange extract, and orange gel food color until smooth. Gradually mix in chilled gelatin mixture. Refrigerate for 1 hour.

Blend cream cheese, powdered sugar, and vanilla until smooth. Fold in Cool Whip and spread over the crust.

Fold remaining Cool Whip into the orange cream mixture and spread it over the cheesecake layer. Refrigerate covered for at least 6 hours.

Slice into squares and enjoy.