Preparation Steps

• Use a food processor to blitz the biscuits into a fine crumb. Alternatively you can place them into a freezer bag and smash with a rolling pin.
• Melt the butter over a medium heat, then pour it into the biscuit crumb and mix well until it resembles wet sand.
• Press it into the bottom of an 18 or 20cm baking tin. Place in the fridge while you get the cheesecake filling ready.
• Melt the chocolate oranges in a heatproof bowl over a pan of simmering water, then set aside to cool slightly.
• Meanwhile, add the cream cheese and the golden caster sugar into a large mixing bowl and beat until well combined.
• In a separate bowl, whip the double cream to soft peaks, then fold through the cocoa powder.
• Now add the cream/cocoa into the cream cheese and mix well. Pour in the melted chocolate and beat until it is well combined.
• Spoon it over the cheesecake base, and smooth it over with the back of a spoon.
• Decorate with 8 segments of Terry’s Chocolate Orange. Then pop it into the fridge to set for at least 4 hours, but ideally overnight. If you're in a rush you can speed it up by popping it in the freezer for a couple of hours.
• I like to add the zest of an orange over the top, but this is completely optional. Cut it into portions and enjoy!