In a mixing bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.

Press the mixture into the bottom of a 9-inch springform pan to form the crust. Refrigerate to set.

In another bowl, beat the softened cream cheese until smooth. Gradually add in the powdered sugar, mixing until well combined.

Stir in the vanilla extract, fresh orange juice, and orange zest, mixing to achieve a uniform texture.

In a separate bowl, whip the heavy cream until it forms soft peaks. Gently fold the whipped cream into the cream cheese mixture.

If using gelatin, dissolve it in 3 tablespoons of warm water until fully melted. Let it cool slightly before adding to the cheesecake mixture.

Pour the cheesecake filling over the chilled crust and spread it evenly. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.

Once set, remove the cheesecake from the pan. Garnish with additional orange zest or whipped cream if desired.

Serve on a decorative cake stand for an inviting presentation.

You can slice into wedges and add dollops of whipped cream and fresh fruit on the side for added flavor.