Prepare the Crust: Line an 8x8-inch baking pan with parchment paper. Melt 5 tablespoons of unsalted butter and combine it with 1⅓ cups of Nilla Wafer crumbs, then press into the bottom of the pan. Freeze for at least 30 minutes.

Make Orange Gelatin Mixture: In a bowl, pour 3 ounces of orange gelatin and add ¾ cup of boiling water. Stir until dissolved, then mix in ¾ cup of cold water. Cool for about 10 minutes without letting it set.

Create Orange Cream Layer: Beat 8 ounces of cream cheese with ¼ cup of powdered sugar and 2 teaspoons of orange extract. Incorporate cooled gelatin until smooth. Chill in the refrigerator for 1 hour.

Prepare Cheesecake Layer: Beat another 8 ounces of cream cheese with 1 cup of confectioners' sugar and 1 teaspoon of vanilla extract. Fold in 1 cup of Cool Whip until smooth and fluffy.

Layer Dessert: Spread cheesecake mixture over the chilled crust, then spoon the orange cream layer on top. Spread evenly across the surface.

Chill: Cover the dessert and refrigerate for at least 6 hours, preferably overnight, for better flavor and texture.

Serve: Lift the dessert from the pan using parchment paper and slice into bars with a hot, dry knife.