Step 1: Prepare the Graham Cracker Crust

Start by lining a 9×9-inch baking pan with aluminum foil or plastic wrap, leaving an overhang on the sides for easy removal. Lightly grease the foil or wrap with cooking spray. This step is essential because it ensures you can easily lift the cheesecake bars from the pan once they’ve set. In a medium bowl, combine the finely crushed graham crackers and the light brown sugar. Pour in the melted butter and mix everything together until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared pan, ensuring the crust is packed tightly for a stable base. Once the crust is in place, transfer the pan to the fridge to chill while you prepare the cheesecake filling.

Step 2: Make the Orange Cheesecake Filling

To prepare the cheesecake filling, begin by dissolving the orange-flavored gelatin in 1/2 cup of boiling water. Stir the mixture for about two minutes, or until the gelatin is completely dissolved. Add the iced water to the mixture, stirring well, and set it aside to cool. In a separate bowl, beat the softened cream cheese and sugar together until smooth and creamy. Gradually add the sweetened condensed milk and mix well. Then, pour in the freshly squeezed orange juice and continue to mix until the filling is smooth and well-combined. Next, stir the cooled gelatin mixture into the cream cheese mixture until it’s fully incorporated. If you want to intensify the orange color, add a few drops of orange food coloring and mix it in. Finally, fold in the whipped cream, gently stirring until the mixture is light and airy. Once the filling is ready, pour it over the chilled graham cracker crust and spread it evenly with a spatula. Smooth the top and place the pan in the refrigerator for a few hours, or overnight, until the cheesecake is set and firm.

Step 3: Make the Orange Curd

In a small saucepan, melt the butter over medium heat. Once melted, remove the pan from the heat and whisk in the sugar, orange zest, and freshly squeezed orange juice. Whisk until the sugar dissolves and the mixture is smooth. Add the lightly whisked egg and egg yolk to the saucepan and stir well. Return the pan to the heat and cook the mixture over medium heat, stirring constantly. Keep an eye on it as it thickens, which should take about 5 minutes. You’ll know it’s ready when the curd coats the back of a spoon. Remove the curd from the heat and stir in a few drops of orange food coloring if desired. Transfer the curd to a bowl, cover it with plastic wrap, and let it cool to room temperature. Once the cheesecake is set, spread the orange curd evenly on top of the cheesecake layer.

Step 4: Assemble and Serve

After the cheesecake has set, carefully lift it from the pan using the overhanging foil or plastic wrap. Transfer it to a cutting board and spread the cooled orange curd over the top of the cheesecake layer. For a polished finish, garnish the bars with whipped cream, fresh mint leaves, and orange wedges. Slice the bars into squares or rectangles and serve them chilled for a refreshing, sweet treat.