Preheat oven to 275°F. In a medium bowl, combine the graham-cracker crumbs, butter, and sugar. Mix well.

Place cupcake liners in a regular-sized muffin tin and spoon 1 tbsp. of crumb mixture into each liner and press down firmly.

With an electric or stand mixer, whip the Philadelphia Cream Cheese until smooth, about 2 to 3 minutes. Add the sugar, and mix well. Add in the orange extract and eggs, and mix until just combined. Add the sour cream, and incorporate completely.

Melt ¾ cup chocolate chips in the microwave for 45 seconds. Stir well, and heat in 10-second increments until fully melted.

Fold 1 cup of the cheesecake mixture into the melted chocolate, and mix completely.

Spoon about 1 tbsp. of chocolate cheesecake mixture on top of the graham-cracker crust, and smooth over. Repeat with the rest of the crusts.

Add the orange zest to the cheesecake mixture that is still in the bowl, and mix well. Spoon about 1 tbsp. of this mixture over the chocolate mixture, and smooth over.

Bake for 30 minutes and let cool to room temperature on a cooling rack.

Meanwhile, place the remaining ½ cup chocolate chips in a medium-sized bowl.

In a small saucepan, heat the heavy cream over medium heat and bring to a simmer. (Don't boil!)

Pour the cream over the chocolate chips and let sit for 3 minutes before stirring, and then mix until completely smooth. Drizzle the chocolate over the cheesecakes. Place cheesecakes in the refrigerator for at least 4 hours before serving.