In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press into the base of a springform pan to form the crust and chill in the refrigerator.
For the filling, beat cream cheese until creamy, then incorporate powdered sugar, orange zest, and orange juice until smooth.
In a separate bowl, whip the heavy cream to stiff peaks. Fold gently into the cream cheese mixture.
Pour the filling over the crust and smooth the top with a spatula. Gently press orange slices into the filling for infusion. Refrigerate for at least 4 hours or overnight.
Serve with additional whipped cream and orange slices as garnish.
Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 8-10 | Kcal: 320 kcal per serving
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