1. Prepare the Crust:

1. In a medium bowl, combine the graham cracker crumbs and granulated sugar.
2. Stir in the melted butter until the mixture is well combined and resembles wet sand.
3. Press the mixture into the bottom of a 9-inch springform pan (or pie dish) to form a firm crust. Use the back of a spoon to compact it.
4. Place the crust in the fridge to chill while preparing the filling.

2. Make the Cheesecake Filling:

1. In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy.
2. Add the powdered sugar, vanilla extract, orange juice, orange zest, and orange extract (if using), and beat until well combined.
3. In a separate bowl, whip the heavy cream with 1 tbsp granulated sugar until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until smooth and well combined, being careful not to deflate the whipped cream.

3. Assemble the Cheesecake:

1. Pour the orange cheesecake filling onto the chilled graham cracker crust and spread evenly.
2. Use a spatula to smooth the top of the cheesecake.

4. Chill the Cheesecake:

1. Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set completely.

5. Make the Orange Topping (Optional):

1. In a small saucepan, combine fresh orange juice and powdered sugar.
2. Simmer on low heat for about 2-3 minutes, stirring constantly, until it thickens slightly. Let it cool.
3. Drizzle the cooled orange syrup over the chilled cheesecake before serving, or simply garnish with additional orange zest.

6. Serve & Enjoy:

1. Once set, slice the cheesecake and serve cold. The creamy, tangy filling and refreshing orange flavor will make this the perfect summer treat!