Preheat your oven to 325°F (160°C).

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan.

Bake the crust for about 10 minutes, then let it cool while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy.

Gradually add the sugar, continuing to beat until it’s well combined. Add in the vanilla extract, orange zest, and fresh orange juice, mixing until smooth.

One at a time, add the eggs to the mixture, blending well after each addition.

Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.

Bake for about 55-60 minutes or until the center is set but still slightly jiggly.

Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool slowly for about an hour.

Then, refrigerate it for at least 4 hours or overnight.

Before serving, spread a generous layer of whipped cream on top and sprinkle with additional orange zest for that zesty pop.