Preheat your oven to 350°F (175°C).

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

Beat the cream cheese until smooth. Gradually add granulated sugar and mix, then fold in the zest and juice of fresh oranges.

Melt the dark chocolate over simmering water until smooth, then fold it into the cream cheese mixture.

Whip the heavy cream until soft peaks form and gently fold it into the chocolate and cream cheese mixture.

Pour the filling into the cooled crust and smooth the top. Tap gently to release air pockets.

Cover and refrigerate for at least 4 hours or overnight.

Before serving, drizzle melted dark chocolate and add fresh orange slices for garnish.