150g Oreo cookies
100g digestive biscuits
70g melted butter
4 Terry’s Chocolate Orange boxes
500g cream cheeses, room temperature
80g icing sugar
300ml thickened cream.
Prepare a springform tin placing wax paper on the bottom.
Blitz the biscuits to fine breadcrumbs and pour in the melted butter. Blitz again to coat all the crumbs.
Pour into the prepared tin, press to flatten out to the edges and place into the fridge.
Unwrap 2 of the chocolate oranges and melt on 30 second bursts in the microwave or a double broiler. Set aside to cool.
In a large bowl whisk together the cream cheese and icing sugar until smooth and well combined. Add in the cooled chocolate and cream and mix again until all combined with no lumps.
Pour over the biscuit base and tap lightly on the bench to disperse any bubbles.
Melt another chocolate Orange, cool then drop teaspoonfuls on top of the cheesecake. Use a skewer to create a swirl pattern and place in the fridge for a minimum of 6 hours to set.
Decorate with the final chocolate orange.