1-Prepare the crust: Crush vanilla wafer cookies into fine crumbs and mix with 5 tablespoons of melted unsalted butter. Press the mixture evenly into the bottom of the prepared pan, then freeze for at least 30 minutes to set.

2-Create the orange cream layer: Dissolve 3 ounces of orange gelatin powder in 3/4 cup boiling water, then stir in 3/4 cup cold water. Chill this mixture for about 10 minutes until it’s cold but not set.

3-In a separate bowl, beat 8 ounces of room-temperature cream cheese with 1/4 cup powdered sugar, 2 teaspoons orange extract, and 8 drops of orange gel food coloring if using, until smooth. Slowly add the chilled gelatin mixture, beating continuously until well combined. Refrigerate this orange cream mixture for about 1 hour to thicken.

4-Make the cheesecake layer: In another bowl, beat 8 ounces of room-temperature cream cheese with 1 cup confectioners’ sugar and 1 teaspoon pure vanilla extract until smooth. Gently fold in 1 cup whipped topping, then spread this layer evenly over the frozen crust.

5-Assemble the bars: Gently fold the remaining 2 cups whipped topping into the chilled orange cream mixture. Carefully spread this over the cheesecake layer in the pan.

6-Finish and chill: Refrigerate the assembled bars for at least 6 hours or overnight to fully set before slicing.