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

In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Scrape down the sides as needed.

Gradually add the powdered sugar to the cream cheese mixture, beating until well combined and fluffy, about 1-2 minutes.

Add in the heavy whipping cream, fresh orange juice, orange zest, and vanilla extract. Beat on high speed for 3-4 minutes until light and fluffy peaks form.

In a small bowl, sprinkle the unflavored gelatin over cold water and let bloom for 5 minutes. Heat in the microwave for 10-15 seconds until dissolved.

Let the dissolved gelatin cool slightly, then gradually fold into the cheesecake filling using a spatula, ensuring even distribution.

Pour the cheesecake filling over the prepared crust, spreading evenly and smoothing the top. Tap the pan lightly on the counter to remove air bubbles.

Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, for the best set.

Once set, run a knife around the edges of the springform pan to loosen the cheesecake and gently release the sides.

Garnish the top with fresh orange slices or a sprinkle of orange zest before serving. Slice and enjoy!