In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in melted butter and stir until well combined.

Press the crumb mixture evenly into the bottom of a 9-inch springform pan.

Place the crust in the freezer while you prepare the filling.

In a large bowl, beat the softened cream cheese with an electric mixer until smooth.

Gradually add the powdered sugar and beat until well combined and no lumps remain.

Stir in the thawed orange juice concentrate and orange zest until evenly distributed.

In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix.

Pour the cheesecake filling over the prepared crust in the springform pan and spread evenly.

Cover the cheesecake with plastic wrap and refrigerate for at least 4-6 hours, or until firm.

Before serving, carefully remove the sides of the springform pan.

Garnish with whipped cream and orange slices, if desired.