Preheat your oven to 350ºF (175ºC) and prepare a water bath by filling a larger baking dish with hot water.

In a medium bowl, combine graham cracker crumbs, macadamia nuts, butter, sugar, and vanilla bean paste. Press into the bottom of the springform pan and bake for 10 minutes.

Soften cream cheese in a large bowl, blend in sugar, then add eggs one at a time. Mix in heavy cream, orange extract, vanilla extract, and orange food color until smooth.

Pour the filling mixture over the cooled crust, tapping the pan to release air bubbles.

Wrap the springform pan with aluminum foil and place it inside the water bath. Bake for 45 to 55 minutes until edges are set and center is slightly jiggly.

Let the cheesecake cool in the oven with the door slightly ajar for about an hour.

Remove from water bath and cool on the counter for another hour before preparing the ganache.

For ganache, melt chocolate chips, additional heavy cream, and butter in a microwave-safe bowl in 20-second intervals, stirring until smooth.

Pour ganache over the cheesecake, smooth out gently, cover, and refrigerate overnight.