Line a 9 X 9-inch baking pan with parchment, so that you can easily remove the bars to evenly slice and remove them.
In a medium bowl, melt the 5 tablespoons of butter in a microwave for about 30 seconds. Stir and melt for another 5-10 seconds, if necessary.
In a food processor, pulse the Nilla Wafers until they are fine crumbs.
Add the cookie crumbs to the melted butter and mix with a rubber spatula until all is well incorporated.
Pour into the prepared baking pan and spread evenly into the pan, pressing down to create an even crust. Place pan into the freezer while preparing the rest of the recipe, a minimum of 30 minutes.
Into a 2-cup measuring glass, mix the orange gelatin with 3/4 cup boiling water. Stir until dissolved.
Add the 3/4 cup cold water and stir. Place into refrigerator until completely cooled, but not set - about 10 minutes.
Orange Cream Layer
In a mixing bowl, beat 8 ounces of the cream cheese with the sugar, orange extract and orange food coloring.
Slowly pour in the chilled gelatin mix while mixing everything together. Once completely smooth, place into refrigerator to chill and thicken for one hour. *See Note.
In a mixing bowl, beat another 8 ounces of cream cheese, the confectioners' sugar, and vanilla together until smooth and creamy. With a rubber spatula, fold in one cup of the Cool Whip.
Place dollops of cheesecake mixture onto the frozen crust and with an offset spatula, spread to form an even layer.
with a rubber spatula, fold the remaining Cool Whip (about 2 cups) to the chilled Orange Cream mixture, combining until evenly distributed and smooth.
Gently pour the Orange Cream onto the cheesecake layer and spread evenly with an offset spatula.
Place into the refrigerator overnight or for a minimum of 6 hours.
Use the amounts of water in this recipe required to mix the orange gelatin. DO NOT use the amounts listed in the box instructions. We want a more stable gelatin and less of it. If Orange Cream mixture is left in refrigerator for more than one hour, the gelatin will harden and form. This isn't an issue unless you want a completely creamy layer for the top with NO orange gelatin specks. I think it's a matter of personal, but I actually like it both ways - creamy with no darker orange pieces and then as in the recipe pictures.