Preparation Steps

• Line the base of a 9-inch springform pan with parchment. Stir graham crumbs, melted butter, and a pinch of salt until evenly moistened. Press the mixture firmly into the bottom of the pan to form an even, compact base. Chill while you start the filling.
• In a small saucepan over medium heat, bring the champagne just to a gentle simmer for 2 to 3 minutes to soften the bubbles and concentrate the flavor slightly (do not reduce to syrup). Remove from heat and cool completely.
• Set a heatproof bowl over a saucepan with 1 inch of barely simmering water (double boiler). Add the chopped white chocolate and 6 tablespoons heavy cream to the bowl and stir constantly until smooth and glossy. Take off the heat and let cool until just warm to the touch.
• In a large mixing bowl, beat the cream cheese, powdered sugar, vanilla, and orange zest on medium speed for 1 to 2 minutes until velvety and lump-free. Scrape the bowl. Mix in the cooled white chocolate mixture until fully combined, then blend in the cooled champagne on low speed until smooth.
• Whip 1 cup cold heavy cream to medium peaks. Fold it into the cheesecake base in three additions with a spatula, keeping the mixture airy. Pour over the chilled crust, smooth the top, and tap the pan gently on the counter to release any large air pockets.
• Cover and refrigerate at least 6 hours, preferably overnight, until fully set.
• For the topping, whip 3/4 cup cream with 1/2 teaspoon vanilla to soft peaks. Release the cheesecake from the pan. Spoon or swoop the cream over the top, or pipe as desired. Finish with a sprinkle of orange zest, if using.
• Tip: For the silkiest texture, ensure the white chocolate is cooled to just warm before adding to the cream cheese—too hot can loosen the mixture, too cold can cause tiny streaks.