Prepare the crust:

• In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter.
• Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
• Refrigerate for 30 minutes to set.

Prepare the filling:

• In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
• In a separate bowl, whip the heavy cream to stiff peaks.
• Gently fold the whipped cream into the cream cheese mixture until well combined.
• Add the vanilla extract, orange juice, and orange zest, mixing until fully incorporated.
• Fold in the drained crushed pineapple.

Assemble the cheesecake:

• Pour half of the cream cheese mixture over the prepared crust, spreading it evenly.
• In a small bowl, combine the orange marmalade and remaining crushed pineapple.
• Drop spoonfuls of the marmalade-pineapple mixture over the cheesecake layer.
• Use a knife or skewer to gently swirl the mixture into the cheesecake for a marbled effect.
• Pour the remaining cream cheese mixture on top, smoothing the surface.
• Add additional spoonfuls of the marmalade mixture on top and create swirls as desired.

Chill:

• Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until fully set.

Serve:

• Once set, carefully remove the cheesecake from the springform pan.
• Garnish with whipped cream, pineapple chunks, mandarin orange slices, fresh mint leaves, and berries if desired.
• Slice and enjoy!