Line the bottom of a 7 inch Spring-form pan with Parchment paper, and set aside.

In the food processor, place the Graham cracker, and sugar, and pulse until it forms fine crumbs.

In a medium sized bowl, melt the butter in the Microwave, and spoon the Graham cracker crumbs into the bowl.

Stir the melted butter and the graham cracker crumbs together until well coated.

Press the Graham cracker crumbs evenly into the bottom of the Spring-form pan, and place the pan in the freezer.

In the Mixing bowl of a stand mixer, place the softened cream cheese, and heavy cream, and mix with the Whisk attachment until smooth and creamy. stopping to scrape down the sides of the bowl, and blending smooth.

Add the Sugar, Sweetened Condensed Milk, and Vanilla, and blend until creamy.

Divide the cheesecake batter in half, leaving half the batter in the mixing bowl.

Boil 1/2 a cup of water, and place the 3 Tablespoons of Orange Jello in a small dish.

Place the 3 Tablespoons of Cherry Jello in another small dish.

Pour 1/4 cup of the boiling water into the Orange Jello, and stir to dissolve.

Pour the rest of the boiling water (1/4 cup) into the Cherry Jello, and stir to dissolve.

Let the Jello sit for 2 to 3 minutes, to completely dissolve, and cool.

In the Mixing bowl, add the half can of Jellied Cranberries, and mix on medium until well blended.

Add the dissolved Cherry Jello, and mix until well blended.

Add about 6 or 7 drops of the Pink Food Coloring Gel, and mix.

Add about 4 or 5 drops of the Red Food Coloring Gel, and mix to blend.

Check color, and if a little brighter color is desired, add 2 or 3 more drops of the Pink, and Red Food Coloring Gel and blend.

Place mixing bowl in the refrigerator.

In the other bowl, add the Dissolved Orange Jello, and stir well to completely blend.

Add 1 teaspoon of Orange Flavoring, and stir.

Add 6 or 7 drops of the Orange Food Coloring Gel, and stir well to blend. If color isn't bright enough, add a few more drops at a time until cheesecake is color desired.

Remove the Spring-form pan from the freezer, and pour the Orange Cheesecake on the crust.

Place the pan back in the freezer for 4 to 6 hours, until the Orange layer is completely set.

When the Orange layer is set, firm, remove the Cranberry Cheesecake from the refrigerator, and pour the Cranberry layer on top of the Orange layer.

Place the Spring-form pan back in the freezer, and leave overnight, or 24 hours for best results.

Wash and slice an Orange into 1/8 inch slices, and drain on paper towels.

Slice the slices in half.

Wash about 1/2 cup of fresh Cranberries, and dry on paper towels.

Before serving, place the cream cheese frosting in a pastry bag with a large fluted tip.

Pipe large dollops of frosting around the edge of the Cheesecake, and place an Orange slice in between the dollops. Place Cranberries on the frosting.

Serve, and Enjoy!