Preheat the oven to 350 degrees.

Using a blender, or ziplock bag with a rolling pin, crush up 1 bag of animal crackers until in fine crumbs

Mix the animal cracker crumbs and the butter together in a medium bowl.

Firmly press the cracker crumbs and butter mixture into an 8-inch square metal pan.

Bake at 350 degrees for 10 minutes.

Remove the crust from the oven, and turn the temperature to 300 degrees

Using a standing mixer, cream together the cream cheese and the sugar until well combined

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

Add the orange zest and juice.

Stir until completely incorporated.

Pour the batter into the baked crust.

Bake at 300 degrees until the cheesecake is just beginning to turn golden around the edges.

Check to make sure the cheesecake doesn't jiggle in the center. (About 30-40 minutes)

Cool the bars on the counter for 20 minutes.

Turn your oven on to 325 degrees

Using a medium bowl, mix together the sour cream, powder sugar, orange zest, and orange food coloring

Pour onto the cooled cheesecake and place back into the oven for 10 minutes

Let cool to room temperature before putting in the fridge to completely cool

When ready to serve, cut into bars and top with whip cream and sliced oranges