Top with the orange cheesecake batter and gently smooth into an even layer. Swirl with a toothpick or skewer. Cover with plastic wrap and refrigerate until set, at least 6 hours or up to overnight.

When ready to serve, lift the cheesecake out by the two long ends of parchment and transfer to a cutting board. Slice the bars, wiping the knife clean between cuts, into 24 pieces.