In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring it's evenly spread. Place the crust in the refrigerator to chill.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Gradually add the powdered sugar, mixing until fully incorporated. Add the fresh orange juice, orange zest, and vanilla extract. Continue to mix until smooth.
In a separate bowl, whip the heavy whipping cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until just combined.
If using gelatin, sprinkle it over cold water and let it sit for about 5 minutes. Heat until dissolved, then fold it into the cheesecake mixture.
Pour the cheesecake filling over the chilled crust, smoothing the top.
Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Once set, carefully remove the sides of the springform pan and garnish with additional orange zest before serving.
