Sharing dessert - chocolate orange cheesecake

TOP TIP: Swap the orange zest for a few drops of an indulgent liquor for a boozy alternative

Recipe

ingredients	preparation
150g digestive biscuits	Finely crush in a food processor or with a rolling pin
75g melted butter	Add and mix until the mixture clumps together. Press into the base of a 23cm (9in) round springform tin and chill until needed.
350g C811NV	Melt in a microwave to 45c, heating gradually and stirring every 20 second blasts.
225g caster sugar 400g full-fat cream cheese Q.S. finely grated orange zest	In a separate bowl beat together until smooth. Fold in the chocolate and orange zest and stir until well combined.
400ml smooth double cream	In a large bowl, whip until it just holds its shape and then fold into the cheesecake base.
Spoon the cheesecake mixture on top of the chilled biscuit base, level and chill until set – at least 3 hours. To serve, remove cheesecake from n and transfer to a serving plate or cake stand. Optional: once cold, glaze with a warm sugar syrup (dissolve together 50% water: 50% sugar) or water icing (blend together 100ml water: 75g Granulated Sugar).