Preheat oven to 350°F (175°C) and prepare the crust by combining graham cracker crumbs and melted butter. Press into the bottom of a springform pan and bake for 10 minutes.

Beat room temperature cream cheese with an electric mixer until smooth. Gradually add sugar and mix in the zest and juice of the oranges.

Melt dark chocolate in a microwave-safe bowl; allow it to cool slightly before folding it into the cheesecake filling.

Whip heavy whipping cream until soft peaks form, then fold it into the chocolate-orange mixture.

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

Garnish with melted chocolate and orange slices before slicing and serving chilled.