Preheat your oven to 350°F (175°C). Combine the graham cracker crumbs with melted unsalted butter and press into the bottom of a springform pan. Bake for 10 minutes until lightly golden, then let it cool.

Beat the room-temperature cream cheese until smooth. Gradually mix in the sugar, then add in the fresh orange zest and juice, followed by the melted chocolate, mixing until just combined.

Whip the heavy cream until stiff peaks form and gently fold into the chocolate mixture in three additions.

Pour the filling over the cooled crust, smooth the top, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.

Remove from the springform pan, drizzle melted chocolate over the top, and arrange fresh orange slices before serving.