Preheat your oven to 350°F (175°C). Combine graham cracker crumbs with melted unsalted butter until evenly moistened. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes until lightly golden, then cool completely.

Beat room temperature cream cheese on medium speed until smooth. Gradually add granulated sugar while mixing. Mix in freshly grated orange zest and juice until cohesive.

Melt dark chocolate and allow to cool slightly. Fold into the cream cheese mixture gently.

Whip heavy whipping cream until soft peaks form. Gently fold into the cream cheese and chocolate mixture.

Pour the filling into the cooled crust and smooth the top with a spatula. Tap the pan gently to eliminate air bubbles.

Cover the springform pan and refrigerate for at least 4 hours, preferably overnight.

Remove the cheesecake from the fridge, drizzle melted chocolate over the top, and garnish with orange slices.