Preheat oven to 325 F. Line a 8x8 inch baking dish with parchment paper.

In a bowl, combine cookie crumbs and melted butter. Press mixture to the bottom of the baking dish. Bake crust for 8 minutes, then cool completely.

Reduce oven temperature to 300F.

In the bowl of a stand mixer, fitted with paddle attachment beat cream cheese for 3 minutes. Scrape the sides of the bowl. Add sugar and flour and beat for 2 more minutes. Scrape down the sides of the bowl.

Add eggs one at a time, beating to incorporate after each addition.

Add sour cream and mix until just combined. Add vanilla and orange zest and mix to combine.

Pour batter over the cooled crust and bake for 50 minutes, until the top is set and starting to lightly brown.

Turn the oven off and let the cheesecake cool down for 20 minutes inside. Remove from the oven and cool at room temperature, then refrigerate for at least 1 hour, before you add the gelee layer.

In a small saucepan combine blood orange juice, lime juice, sugar and water. Bring to a boil, then reduce heat to medium-low and cook for 5 minutes. Remove from heat.

Sprinkle gelatin over 1 tbsp cold water. Let it sit for 3-4 minutes, then warm up over a double boiler or in the microwave until it turns liquid.

Add gelatin to the blood orange mixture. Pour over the cheesecake layer and add blood orange slices on top.

Refrigerate for 2 more hours.

Slice into squares and serve.