In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until the crumbs resemble wet sand.
Lightly grease the sides 10-inch springform pan. Add a strip of parchment paper that's 3 inches wide on the sides of the pan and press it into the grease so it's firmly against the sides of the pan.
Press the graham cracker crumbs evenly into the bottom of the spring-form pan.
Place in the freezer or fridge to set up while making the cheesecake.
In a large mixing bowl, add in the heavy whipped cream. Beat with a hand mixer on medium until the whipped cream starts to thicken.
Add in the 2 tablespoons of powdered sugar and continue to beat until stiff peaks form. This means the whipped cream will hold its shape. Set aside.
In a small microwave-safe bowl, add the gelatin and cold water. Stir to combine and let sit for 5 minutes to bloom.
In a large bowl, add in the cream cheese and beat with a hand mixer on medium until smooth. Scrape down the bowl.
Add the 1 cup of powdered sugar and beat in until combined.
Beat in the vanilla extract, orange zest, and sour cream until incorporated. Scrape down the bowl.
Add the small bowl of bloomed gelatin to the microwave and microwave for 10 to 15 seconds until it is back in liquid form. Let cool for about 5 minutes.
Add the cooled gelatin into the cream cheese mixture and beat for about 30 seconds. Scrape down the bowl.
Add about ¼ cup of the orange juice into the cream cheese mixture and beat until combined. Continue to add ¼ cup of the orange juice and beat until the orange juice is completely incorporated. You'll want to do small amounts to avoid lumps developing in the batter.
Fold the whipped cream into the cheesecake.
Pour the cheesecake batter into the prepared pan. Give it a few taps on the counter to help remove the air bubbles.
Place in the fridge for at least 3 hours to set up before adding the topping.
In a large bowl, add in the jello mix and boiling water. Stir until the jello is dissolved.
Stir in the blood orange juice.
Run the jello through a strainer to remove any orange pulp for a clear jello top.
Let the jello cool to room temperature.
Pour the jello on top of the chilled cheesecake. I like to pour it on the back of the wooden spoon that's held close to the cheesecake so it doesn't disturb the top of the cheesecake. Try not to move the cheesecake too much after the jello top is added otherwise the jello top will get murky.