Creamsicle Cheesecake

Creamsicle Cheesecake FOR THE CRUST 24 whole golden Oreo cookies, crushed 6 tbsp. melted butter Pinch kosher salt FOR THE FILLING 1 (3-oz.) box orange Jell-O 1 c. boiling water 2 c. whipped topping 2 (8-oz.) blocks cream cheese, softened 1/4 c. sour cream 1 c. powdered sugar 1 tsp. pure vanilla extract Pinch kosher salt FOR GARNISH 1 c. whipped topping 1 clementine, peeled and separated into segments In a large bowl, whisk together orange Jell-o and boiling water until Jell-o is completely dissolved. Set aside to cool completely. In a medium bowl, mix together Oreo crumbs, butter, and salt. Press into the bottom of an 8" springform pan and up the sides. In another large bowl beat cream cheese and sour cream until smooth, then add powdered sugar, vanilla, and salt. Fold whipped topping into cream cheese mixture, then pour half of mixture into cooled Jell-o. Whisk until smooth. Onto your prepared crust, alternate pouring 1/4 cup dollops of each mixture until both mixtures are used. Use a butter knife to gently swirl the layers. Cover and refrigerate for 6 hours, or until firm. When firm, pipe dollops of whipped topping around the outside of the cheesecake. Top each dollop with a clementine segment, garnish with orange zest and serve.