Line an 8x8-inch baking dish with parchment paper, leaving an overhang to lift out the bars for easy slicing.

In a medium bowl, melt the butter in the microwave for about 30 seconds. Stir and continue heating for an additional 5-10 seconds if needed.

Using a food processor, pulse the Nilla Wafers until they turn into fine crumbs.

Combine the cookie crumbs with the melted butter, mixing thoroughly with a spatula until well blended.

Press the mixture evenly into the prepared baking dish to form the crust. Place the dish in the freezer for at least 30 minutes while preparing the other layers.

In a 2-cup measuring cup, dissolve the orange gelatin in the boiling water, stirring until fully dissolved.

Stir in the cold water and refrigerate until the mixture is cool but not set, about 10 minutes.

In a mixing bowl, beat 8 ounces of cream cheese with the powdered sugar, orange extract, and optional orange food coloring until smooth.

Gradually pour in the cooled gelatin while continuously mixing to achieve a smooth consistency. Chill the mixture in the refrigerator for one hour to thicken. *See Note.

In another mixing bowl, beat the remaining 8 ounces of cream cheese with the powdered sugar and vanilla extract until creamy and smooth.

Gently fold in 1 cup of Cool Whip using a rubber spatula.

Spread the cheesecake mixture over the frozen crust, smoothing it into an even layer with an offset spatula.

Carefully fold the remaining 2 cups of Cool Whip into the chilled orange cream mixture until well combined and smooth.

Pour the orange cream mixture over the cheesecake layer and spread evenly with an offset spatula.

Refrigerate the assembled bars overnight or for at least 6 hours to set.