Preheat your oven to 350°F (175°C). In a mixing bowl, combine 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter until well-blended. Press this mixture firmly into the bottom of a springform pan to form an even crust. Bake the crust in the preheated oven for 10 minutes, until it's lightly golden.

In a large mixing bowl, beat 16 oz of softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Gradually add ¾ cup of granulated sugar, continuing to mix until fully incorporated. Next, mix in 1 cup of sour cream, the zest of 2 mandarins, ½ cup of fresh mandarin juice, and 1 teaspoon of pure vanilla extract until the mixture is silky and well-combined.

Carefully pour the creamy filling over the baked graham cracker crust, smoothing it out with a spatula for an even surface. Tap the pan gently on the counter to eliminate any air bubbles.

Bake the cheesecake in the oven for approximately 50 minutes. You’ll know it's done when the edges are set but the center has a slight jiggle.

After baking, turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour; this gradual cooling helps prevent cracking. Once it's slightly cooled, transfer the cheesecake to the fridge to chill for at least 4 hours or overnight.

When ready to serve, carefully remove the cheesecake from the springform pan. Slice it into wedges and garnish each slice with fresh mandarin segments or a dollop of whipped cream.