Step 1

Melt the butter in a saucepan and tip in the crushed biscuits. Stir until the biscuits are completely coated in butter and resemble damp sand.

Step 2

Tip into a 20cm loose bottomed cake tin and press down evenly. Place in the fridge to firm up while you get on with the filling.

Step 3

Place the cream cheese in a large bowl and beat until smooth and lump free. Stir in the vanilla, icing sugar and orange zest and mix until smooth.

Step 4

In a separate bowl, lightly whip the double cream to very soft peaks.

Step 5

Fold the cream into the cream cheese mixture.

Step 6

Chop one of the chocolate oranges into small pieces and fold into the cheesecake mixture.

Step 7

Pour the cheesecake filling over the biscuit base. Pop back in the fridge to set for at least 8 hours or overnight.

Step 8

The last time I made this I only lasted 3 hours before cutting...needless to say it wasn't set properly! It was still delicious but a little runny. Ideally you need to leave it in the fridge for at least 8 hours.

Step 9

When the cheesecake is set and you are ready to serve it, decorate with the reserved chocolate orange segments, melted chocolate or any sprinkles that take your fancy!