Stir together the graham cracker crumbs and melted butter in a mixing bowl until well combined.

Press the mixture into the base of an 8-9” springform cake pan, smoothing it out in an even layer with the back of a spoon. Place this in the fridge to chill for at least 30 minutes before adding the filling.

Melt the chocolate in the microwave in 30-second bursts. Set aside to cool a little.

Add the cream cheese, powdered sugar, and orange extract to a large mixing bowl. Beat with an electric hand whisk until smooth. You can also do this in an electric stand mixer if desired.

Add the melted chocolate and mix to combine.

Add the cream and whisk until thick.

Spoon the mixture on top of your chilled cheesecake base, spreading it out to the edges smooth with a palette knife.

Chill in the fridge for at least 4 hours but preferably overnight.

To remove the cheesecake from the pan, first, run a sharp knife around the edge. Then carefully unclip the sides of the springform pan and remove. Use a cake lifter or two spatulas to slide underneath the base of the cheesecake and transfer it to your serving plate.