Step 1: Preheat your oven to 325°F (163°C). Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
Step 2: In a large mixing bowl or stand mixer, beat the softened cream cheese until smooth. Add the 1.25 cups of sugar and orange zest, beating until creamy and well combined.
Step 3: Mix in the orange juice, vanilla extract, and sour cream. Scrape down the sides of the bowl to ensure no lumps remain in your orange cream cheesecake recipe batter.
Step 4: Add the eggs one at a time, mixing on low speed until just incorporated. Do not over-mix.
Step 5: Wrap the springform pan in three layers of aluminum foil. Pour the batter over the cooled crust. Place the pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan.
Step 6: Bake for 75-80 minutes. The edges should be set, but the center should still have a slight jiggle. Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour.
Step 7: Remove the orange cream cheesecake recipe from the water bath, take off the foil, and refrigerate for at least 6 hours, preferably overnight, before serving.