Crush the graham crackers into crumbs using a rolling pin or mallet. If you want to save time, you can buy crushed graham crackers. You can also use a food processor. If you have children helping, this is a great time to let them lend a hand!

Place the graham cracker crumbs into your pan. Add the sugar, and mix with a fork. Slowly drizzle the melted butter over the mixture, continuing to stir with the fork to moisten the graham crackers. Press the mixture into the pan.

Place the cream cheese in a large mixing bowl. Use an electric mixer on medium speed until it is smooth and creamy. Continue mixing as you add sugar slowly. Then add the eggs, one at a time. Add the salt, vanilla, and orange juice concentrate, continuing to mix until it's well blended.

Pour the batter into the graham cracker pan. Use a rubber spatula or a large spoon to scrape the bowl and smooth the batter. Bake it on the center oven rack for 45-55 minutes. When it's done, the edges will be slightly brown and set. The middle will be jiggly but solid. Don't peek before time is up. The cold air can cause cracks in your cheesecake.

You might be tempted to pull it out of the oven immediately to admire your work. Don't! Turn the oven off, leave the door open slightly to allow the hot air to escape, and wait 30 minutes before you remove the cheesecake. The cheesecake is in a fragile state due to the heat, and the movement of taking it out of the oven can cause it to crack. As it begins to cool, it will get firmer.

After 30 minutes, remove it and sit it on the counter for two hours. Once that's complete, cover it with plastic wrap and place it in the refrigerator for at least 6-8 hours. Covering it will help keep the cheesecake from drying out in the fridge. For best results, allow it to sit in the fridge for 24 hours.