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WARNING! This recipe must chill at least 6 hours!
CREAMSICLE CHEESECAKE
This Cheesecake Tastes EXACTLY Like A Creamsicle! adapted from Delish US

FILLING
1 (3-oz.) box orange Jell-O
1 cup boiling water
2 cup whipped topping (thaw 5-10 minutes)
2- 8 ounce blocks cream cheese, softened
1/4 cup sour cream
1 cup powdered sugar
1 teaspoon PURE vanilla extract
Pinch of kosher salt

• In a large bowl, whisk together orange Jell-O and boiling water until Jell-O is completely dissolved.
• Set aside to cool completely.
• 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.

CRUST
24 whole Lemon Oreo cookies, crushed
6 tablespoons melted butter
Pinch of kosher salt

• In a medium bowl, mix together Oreo crumbs, butter, and salt. Press into the bottom of an 8″ spring form pan and partially up the sides. 

ASSEMBLY

• Alternate dollops of cream cheese mixture  and Jell-O mixtures into the crust. You can also do this in layers if you are in a hurry.
  
• With a butter knife, gently swirl the layers.
• Cover and refrigerate for AT LEAST 6 hours, or until firm. 

GARNISH (optional)
1 cup whipped topping
1 clementine orange, peeled and separated into segments

• 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.

NOTE:

• The batter might feel kind of loose as you’re adding it to the pan—don’t worry! After a couple hours in the refrigerator the cheesecake mixture will be perfectly firm and creamy.
• Also good as a mix of cherry and pineapple jellos.  What flavor combination do you like?  Use your imagination!