In a medium bowl, mix the graham cracker crumbs and sugar. Pour in the melted butter and stir until the crumbs hold together when pressed.

Press the mixture into the bottom of your springform pan (or into an even layer in an 8x8 pan). Use the bottom of a measuring cup to compress it well. Chill in the fridge while you make the filling.

Sprinkle the gelatin over 3 tablespoons of cold water in a small bowl and let it sit for 5 minutes. Warm gently in a microwave for 10–15 seconds or over very low heat until dissolved. Don’t boil.

In a large bowl, beat the room-temperature cream cheese until smooth and lump-free (about 2–3 minutes).

Add powdered sugar and vanilla extract and beat until combined.

Stir in the orange juice and 1 tablespoon of orange zest. Mix slowly at first, then increase speed until the batter is silky.

If using gelatin, fold a few spoonfuls of the cream mixture into the warmed gelatin to temper it, then pour the gelatin back into the main bowl and mix until incorporated.

In a separate bowl, whip the cold heavy cream to soft peaks. Be careful not to overbeat.

Gently fold the whipped cream into the cream cheese mixture with a spatula until fully combined and airy.

Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours, preferably overnight, until set.

Warm orange marmalade with 1–2 tablespoons of water or orange juice in a small saucepan until smooth. Let it cool slightly, then spread over the chilled cheesecake before serving or spoon over individual slices.

Run a sharp knife under hot water and dry before slicing for cleaner edges. Top slices with a dollop of whipped cream, extra zest, or candied orange slices.