INGREDIENTS
FOR THE BASE
300g ginger biscuits
125g unsalted butter, melted

FOR THE CHEESECAKE
200g milk chocolate
500g cream cheese
25g cocoa powder
1 tsp orange extract
The zest of 1 orange
300ml double cream

TO DECORATE
Cocoa powder
12 chocolate orange pieces
5g orange zest

METHOD
FOR THE BASE
Lightly grease an 8-inch loose bottom cake tin. (Add some strips of baking parchment to the sides of the tin to make the cake come away neatly)
Blitz the biscuits in a food processor into fine crumbs.
Pour the biscuits into a bowl, add the melted butter and combine.
Pour the mixture into the cake tin and spread evenly, pushing down firmly to compact the base.
Place in the fridge to chill.

FOR THE CHEESECAKE
Break your chocolate into pieces, then place in a microwavable bowl.
Melt in the microwave for 30 seconds and stir, continue to heat in 30-second bursts stirring between each burst until your chocolate has melted. Set aside to cool slightly.
Place the cream cheese, cocoa powder, orange extract and zest in a food processor, whisk together until it forms soft peaks.
Gradually add the cream and whisk together until combined.
Finally, add the melted chocolate and whisk again.
Pour the mixture over the biscuit base and smooth to evenly cover. Chill for about 2-3 hours.
To decorate, dust with cocoa powder, add chocolate oranges pieces around the edge and top with orange zest.