Preheat your oven to 350°F (175°C).

In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press this crumb mixture into the bottom of a 9-inch springform pan and bake for 8–10 minutes.

Beat cream cheese until smooth. Gradually add sugar and orange zest. Mix in eggs one at a time, followed by vanilla extract.

Pour the creamy filling over the baked crust, spreading it evenly with a spatula.

Bake for 55–65 minutes until edges are set and center jiggles slightly.

Turn off the oven, leave the cheesecake inside for 1 hour, then refrigerate for at least 4 hours, or ideally overnight.

Heat heavy cream until just simmering, pour over chopped dark chocolate, and stir to combine until smooth.

Pour the ganache over the chilled cheesecake and smooth into an even layer.

Chill for an additional 30 minutes to set the ganache.

Serve garnished with orange slices or chocolate shavings.