Make sure your milnot is cold in the fridge. In a medium bowl dissolve your orange jello in your boiling water and set it in the fridge to slightly chill.
Next, mix and set aside your 1/4 cup chocolate chips and 1/2 cup of dry cracker crumbs for top of cheesecake. Mix 2 1/2 cups of cracker crumbs with melted butter and press into 13x9 pan. Cream together your room temperature cream cheese, sugar, and orange extract until they are fluffy.
Add your slightly chilled jello to your cream cheese mixture and blend well. In a large bowl with a mixer beat your cold milnot milk until stiff and add jello mixture to milnot mixture on low to combine.
Pour filling over crust. Top with cracker/chips mixture and Refridgerate for 6 hours. This is a light and airy cheesecake that I hope you will enjoy.