• At least the day before, make Candied Blood Orange Slices.
• Bring all ingredients to room temperature.
• Bake Graham Cracker Crumb Crust in an 8×8-inch baking dish for 8 minutes at 375 degrees. Allow to cool while you prepare cheesecake batter.
• Reduce oven temperature to 325 degrees.

Cheesecake Layer:

• In large mixer bowl, beat cream cheese. Add 1/2 cup sugar and flour and beat again.
• Add eggs, one at a time, mixing well in between each addition. Mix in sour cream, orange rind and vanilla and stir until well combined.
• Pour over cooled Graham cracker crust and bake until there is just a slight wobble in the middle, approximately 1 hour.
• Let sit at room temperature until cool enough to put in the refrigerator, then refrigerate until cold.

Jelly Layer:

• Combine 6 Tablespoons sugar and gelatin in a small mixing bowl.
• In a small saucepan, combine blood orange juice, lime juice and water; bring to a boil. Whisk hot juice into sugar/gelatin mixture until gelatin is fully dissolved.
• Let cool slightly, the poor over the top of cheesecake.
• Place candied orange slices on top and refrigerate until set. Slice into squares and serve.