Method Prep:20min › Extra time:4hr setting › Ready in:4hr20min
Crush biscuits either in a food processor or using a bag and rolling pin. Place the crumbs into a mixing bowl.
In a saucepan over a low heat, add the butter and stir until melted. Pour gradually into the crumbs and stir well until the crumbs are well coated. Transfer to a 20cm round loose bottomed cake tin and flatten to compact with the back of a spoon. Place in the fridge to chill.
Meanwhile, crush the chocolate orange using the same method as before with the biscuits. Set aside.
In a separate bowl, mix the cream cheese and caster sugar together using a whisk and then gradually add the double cream while mixing, until the contents are smooth and creamy. Add the chocolate orange to the creamy mixture and fold together.
Take the cake tin out of the fridge, spoon the cheese mixture onto the biscuit base and spread evenly using a spoon or spatula and return it to chill in the fridge for a few hours.
Remove the cheesecake from the fridge, unclip the side and place the cheesecake on a serving plate. Sprinkle some desiccated coconut over the cheese cake if preferred or add a few slices of oranges in the centre for good presentation. Enjoy :)