Preheat your oven to 350°F (175°C).

In a mixing bowl, combine graham cracker crumbs with melted unsalted butter, then press into the bottom of a springform pan. Bake for 10 minutes and let cool.

Beat room-temperature cream cheese in a large bowl until smooth. Gradually add granulated sugar and mix in fresh orange zest and juice.

Melt dark chocolate in a microwave-safe bowl, stirring until smooth. Allow it to cool slightly.

Fold the melted chocolate into the cream cheese mixture, then whip heavy cream to stiff peaks and fold it in carefully.

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

Remove the sides of the springform pan, drizzle with melted chocolate, and add fresh orange slices before serving.