In a mixing bowl, combine graham cracker crumbs with melted unsalted butter until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan.

Beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

Gradually add the powdered sugar, mixing until fully incorporated and light and fluffy.

Add heavy whipping cream, fresh orange juice, orange zest, and vanilla extract. Beat until light and fluffy, about 3-4 minutes.

In a small bowl, sprinkle gelatin over cold water and let sit for 5 minutes to bloom. Heat until completely dissolved.

Stir the dissolved gelatin into the cheesecake mixture until fully incorporated.

Pour the filling over the chilled graham cracker crust and smooth the top.

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

Run a knife along the edge of the springform pan to loosen the cheesecake and release the sides.

Garnish with fresh orange slices or zest before serving and slice into wedges.