Preheat your oven to 350°F (175°C) and prepare a water bath.

Combine graham cracker crumbs, macadamia nuts, melted butter, sugar, and vanilla bean paste in a mixing bowl. Press into the bottom of a 9-inch springform pan.

In a large mixing bowl, cream the cream cheese and sugar until smooth. Beat in the eggs one at a time until well incorporated.

Stir in the heavy cream, orange extract, and optional orange food color until combined.

Pour the filling into the prepared crust and tap the pan to release air bubbles.

Place the pan in the water bath and bake for 45-55 minutes until the edges are set and the center is slightly jiggly.

Turn off the oven and leave the cheesecake inside with the door ajar for an hour to cool gradually.

Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat in increments until smooth.

Pour the ganache over the cooled cheesecake and refrigerate overnight.

Release the springform pan and slice the cheesecake into wedges to serve.