Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.

In a medium bowl, combine graham cracker crumbs and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of the prepared springform pan to form the crust.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Gradually add the granulated sugar and continue to beat until well combined.

Add the vanilla extract, and then incorporate the eggs one at a time, mixing well after each addition.

Mix in the sour cream, cocoa powder, orange zest, and orange juice until the batter is smooth and well combined.

Gently fold in the chocolate chips until evenly distributed throughout the batter.

Pour the cheesecake batter over the prepared crust in the springform pan. Smooth the top with a spatula.

Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

Remove the cheesecake from the oven and let it cool to room temperature.

Once cooled, refrigerate for at least 4 hours or overnight before serving.