In a mixing bowl, combine crushed graham crackers with melted butter, stirring until the mixture resembles wet sand. Firmly press this mixture into the bottom of a 9-inch springform pan, creating an even layer. Place the pan in the refrigerator for about 30 minutes to chill.

Using an electric mixer, beat the softened cream cheese in a large bowl on medium speed until it’s smooth and creamy. Gradually incorporate the powdered sugar until fluffy and well combined.

Add the orange juice, vanilla extract, and orange zest to the cream cheese mixture. Mix thoroughly, achieving a vibrant orange hue.

In a separate bowl, whip the heavy cream until stiff peaks form, about 3-5 minutes. Be careful not to overmix.

Gently fold the whipped cream into the cream cheese mixture using a spatula until smooth and uniformly combined.

Pour the cheesecake filling over the chilled crust and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Carefully remove the cheesecake from the pan, garnish with orange slices, slice into wedges and serve chilled.