In a medium bowl, mix together graham cracker crumbs and melted unsalted butter until well combined. Press this mixture firmly into the base of a 9-inch springform pan, ensuring an even layer. Bake at 350°F (175°C) for 8-10 minutes until lightly toasted, then let it cool completely.

In a large mixing bowl, use an electric mixer to beat together softened cream cheese and powdered sugar until smooth and creamy, about 2-3 minutes. Gradually pour in the heavy cream, fresh orange juice, orange zest, and vanilla extract, continuing to mix until the filling is thick and fluffy, roughly another 3-4 minutes.

Once the crust has cooled and the filling is ready, gently pour the creamy mixture over the crust. Use a spatula to spread the filling evenly. Tap the pan gently on the countertop to settle the filling and eliminate any air bubbles.

Cover the assembled cheesecake with plastic wrap and refrigerate for at least 4 hours, though overnight is ideal for the best texture.

Once chilled, carefully remove it from the springform pan. Slice it into wedges, and garnish with extra orange zest or fresh berries if desired. Serve chilled.