• Grease a 9-inch springform pan and set aside.

Make the crumb crust:

• If using 1 ½ cups graham cracker crumbs, mix them in a medium bowl with ¼ cup light brown sugar and then add 6 tablespoons unsalted butter, melted. Stir to incorporate completely until the mixture resembles wet sand.

  If starting with whole graham crackers, place them in a food processor and process until fine crumbs form. Add the brown sugar and melted butter and pulse until the mixture resembles wet sand and starts to clump together.
• Transfer the mixture to the prepared pan and press firmly onto the bottom and about 1 inch up the sides. Freeze while you make the filling.

Make the orange filling:

• In a large bowl, beat 16 ounces full-fat cream cheese with an electric mixer until smooth and creamy.
• Add 14 ounces sweetened condensed milk, 1 teaspoon vanilla extract, ¼ cup fresh orange juice, and 1 to 1 ½ tablespoons orange zest and beat until fully combined and silky smooth, about 2 to 3 minutes. Taste the filling. If you want it sweeter, add 2 to 3 tablespoons powdered sugar and mix again.
• Fold in the 8 ounces Cool Whip, thawed, gently with a spatula until no streaks remain. Don't use an electric mixer for this step.
• Spread the filling evenly over the chilled crust. Cover and freeze for 2 to 3 hours, just until firm enough to set. Don't let it solidify completely. We're just helping it set initially, so it holds well.
• Cover the pan with plastic wrap or gently press freezer sheets on top, and transfer to the refrigerator to chill for at least 4 more hours or overnight for the best creamy texture.
• Before serving, top with ¾ cup whipped cream, orange wedges or segments, and extra fresh orange zest.