Preheat the oven to 325°F (163°C).

In a mixing bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until well combined.

Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese with 1 cup of granulated sugar until smooth and creamy.

Add the vanilla extract, orange zest, and fresh orange juice to the cream cheese mixture. Mix until well combined.

Add the eggs one at a time, mixing on low speed until just combined after each addition. Do not overmix.

Pour the cream cheese mixture over the cooled crust in the springform pan.

Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.

Before serving, whip the heavy cream with ¼ cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the cheesecake.