Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or non-stick spray.
2. In a mixing bowl, combine graham cracker crumbs, sugar, and orange zest. Pour in the melted butter and stir until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of the springform pan. Use the bottom of a glass or measuring cup to compact it evenly.
4. Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese with a mixer until smooth and creamy. Scrape down the sides as needed.
2. Add sugar and continue beating until fully incorporated.
3. One at a time, add the eggs, beating at low speed after each addition. This prevents too much air from getting into the batter, which can cause cracks.
4. Mix in the orange zest, fresh orange juice, and vanilla extract. Stir in the sour cream until the mixture is smooth and velvety.

Step 3: Bake the Cheesecake

1. Pour the cheesecake batter over the cooled crust, smoothing out the top with a spatula.
2. Place the springform pan on a baking sheet and bake at 325°F for 50-60 minutes. The center should still have a slight jiggle when done.
3. Turn off the oven, crack the oven door slightly, and let the cheesecake sit inside for 1 hour to cool gradually. This helps prevent cracks.

Step 4: Make the Orange Glaze (Optional)

1. In a small saucepan over medium heat, whisk together orange juice, powdered sugar, and cornstarch mixed with water.
2. Stir constantly until the glaze thickens, about 3-4 minutes. Remove from heat and let it cool.

Step 5: Chill and Serve

1. Once the cheesecake reaches room temperature, refrigerate it for at least 4-6 hours (preferably overnight) to set completely.
2. Before serving, pour the orange glaze over the cheesecake and garnish with orange slices, whipped cream, and mint leaves.