Prepare the crust by combining all of the ingredients in a large bowl, then press the mixture into an even layer on the bottom of a 9" Springform pan. Place the crust in the freezer while you prepare the other layers. *For a crisper crust, you can bake it at 350 for 10 minutes.
Next combine gelatin, with ½ cup of the powdered sweetener. in a medium bowl. Carefully stir in the boiling water and continue stirring until everything is melted. Stir in the orange extract and food coloring and set the mixture aside. (do not refrigerate)
In a separate large bowl, combine the cream cheese and vanilla extract with ½ cup of powdered sweetener. Beat with an electric mixer until light and fluffy. Set aside
In a separate bowl, combine the heavy whipping cream with the remaining ½ cup of powdered sweetener. Beat with an electric mixer until stiff peaks form.
Gently fold ½ of the whipped cream mixture in with the cream cheese mixture. Once it is well integrated pour on top of the prepared crust and return to the fridge or freezer.
Next, combine the remaining whipped cream with the fully cooled gelatin mixture and the orange zest. Gently stir until well combined, then pour this mixture over the cheesecake mixture in the prepared pan.
Refrigerate for 3-4 hours, then when ready to serve, run a thin knife around the edge of the pan and carefully release the springform pan.