Line the bottom and sides of a 9 inch springform pan with a single piece of extra wide aluminum foil as smoothly as possible. Pour Orange Soda into the pan until 1/4 inch deep. (Drink the rest.) Place in freezer, making sure the pan is level. Freeze until hard.
Beat cream cheese and sugar until smooth and fluffy. Beat in the milk. Refrigerate 30 minutes in mixing bowl to chill. Fold 1-1/2 of the tubs of the Cool Whip into the cheese mixture until smooth and fluffy. Spoon filling into the springform pan on top of the frozen orange soda layer. Freeze at least 4 hours.
Mix the graham cracker crumbs, sugar, and melted butter until they form a crumbly texture. Gently sprinkle the crumbs over the frozen cheesecake, smoothing across to form a crust. Return to the freezer overnight.
When ready to serve, remove the sides of the springform pan. Loosen the the aluminum foil from the sides of the cheesecake. Invert the cheesecake onto a serving plate and carefully peel off the aluminum foil. Decorate the top with the remaining Cool Whip and serve immediately. Cut with a knife that has been dipped in hot water. Store any leftovers in the freezer.
NOTE: If you are one of those "chocolate nuts", add 2 Tbsp cocoa to the graham cracker crumbs when making the crust.