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Preheat oven to 275F.
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In a medium bowl, combine the graham-cracker crumbs, butter, and sugar.
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Mix well.
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Place cupcake liners in a regular-sized muffin tin and spoon 1 tbsp.
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of crumb mixture into each liner and press down firmly.
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With an electric or stand mixer, whip the cream cheese until smooth, about 2 to 3 minutes.
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Add the sugar, and mix well.
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Add in the orange extract and eggs, and mix until just combined.
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Add the sour cream, and incorporate completely.
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Melt 3/4 cup chocolate chips in the microwave for 45 seconds.
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Stir well, and heat in 10-second increments until fully melted.
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Fold 1 cup of the cheesecake mixture into the melted chocolate, and mix completely.
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Spoon about 1 tbsp.
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of chocolate cheesecake mixture on top of the graham-cracker crust, and smooth over.
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Repeat with the rest of the crusts.
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Add the orange zest to the cheesecake mixture that is still in the bowl, and mix well.
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Spoon about 1 tbsp.
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of this mixture over the chocolate mixture, and smooth over.
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Bake for 30 minutes and let cool to room temperature on a cooling rack.
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Meanwhile, place the remaining 1/2 cup chocolate chips in a medium-sized bowl.
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In a small saucepan, heat the heavy cream over medium heat and bring to a simmer.
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(Don't boil!)
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Pour the cream over the chocolate chips and let sit for 3 minutes before stirring, and then mix until completely smooth.
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Drizzle the chocolate over the cheesecakes.
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Place cheesecakes in the refrigerator for at least 4 hours before serving.
