In a medium bowl, combine graham cracker crumbs and sugar.

Pour in the melted butter and mix until all crumbs are evenly coated and look like wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass for an even layer.

Pro tip: Pressing the crust tightly ensures it holds together when slicing later.

In a large bowl, beat the softened cream cheese until smooth and creamy using a hand mixer.

Add powdered sugar and vanilla extract, beating until fully combined.

Stir in orange juice and orange zest. Mix on low speed until smooth.

Pro tip: Whisk continuously to prevent lumps and ensure the orange juice blends evenly.

In a separate bowl, whip the heavy cream until soft peaks form.

Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the air—this keeps the cheesecake light and fluffy.

Pour the cheesecake filling over the prepared crust.

Smooth the top with a spatula for an even finish.

Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results.

Pro tip: Chilling overnight gives the cheesecake a firmer texture and richer flavor.

In a small saucepan, heat the orange marmalade with water over low heat until smooth.

Let it cool slightly, then spoon or brush over the chilled cheesecake.

Return to the fridge for 10–15 minutes to set the glaze before serving.

Carefully remove the cheesecake from the springform pan.

Slice with a warm knife for clean edges.

Serve as is, or add whipped cream or extra orange zest for garnish.