Blood orange cheesecake

Method
Prep:20min  ›  Cook:15min  ›  Extra time:6hr setting  ›  Ready in:6hr35min 

1. In a bowl, combine the crushed digestives and the melted butter and mix well. Press into the base of a 23cm springform cake tin using the back of a spoon. Place in the fridge to chill while you work on the filling.
2. In a bowl, whisk together the cream cheese, double cream, orange liqueur and caster sugar. Zest the 3 blood oranges (reserve 2 oranges for slicing) and add this to the cream mixture. Remove the base from the fridge and spoon the filling over the base then smooth the top. Chill in the fridge for 6 hours until well set.
3. To make the topping, slice 2 of the blood oranges thinly and cut away any excess pith. Place in a large frying pan along with the marmalade and cook over a low heat until the oranges develop a nice shine but do not allow to brown, about 10 minutes. Allow to cool.
4. Remove the cheesecake from the fridge and arrange the glazed orange slices in a pleasing pattern over the top. Serve.