Crush vanilla wafers - I like to use the blender for this part - and transfer to a bowl. Add brown sugar, orange zest, and melted butter, and mix well. (I saved the zested orange to juice for the cheesecake layer.) Transfer to springform pan and press down.

(Optional - bake at 350 degrees for 8-10 minutes if you like a crunchier crust. Fine to skip this step if it’s just too hot to turn the oven on!)

Beat cream cheese; add brown sugar and beat until evenly mixed.

Combine orange juice with whiskey, and sprinkle gelatin over the mixture. Allow to sit for 5 minutes to soften, then microwave in 15 second intervals, stirring in between until gelatin is completely dissolved. (This only took about 30 seconds in my microwave - the mixture should be a bit warm but not hot. Allow to cool if hot to the touch; too much heat in the mixture can deflate the whipped cream later on.) Once the gelatin is completely dissolved, add the orange juice/whiskey/gelatin mixture in a slow steady stream, beating until it’s completely incorporated. Beat in cherry syrup and bitters, and set aside.

Whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture. (The mixture will be fairly thick. Mix until well-combined and uniform in color and consistency, but don’t overmix.) Pour over the crust and smooth. Refrigerate until well-set; at least 4 hours but preferably overnight.