Ingredients

Step by step

1. Line the base and sides of an ungreased deep, 20cm diameter loose-based round tin with baking paper (secure the paper in place with a paperclip) and clear a space in your fridge
2. For the base, bash the bourbon biscuits to crumbs with a rolling pin (putting them inside a sturdy food bag cuts down on the mess) or pulse in a food processor. Melt the butter and sugar together in a pan, then mix well with the crumbs. Press into the base of the tin and chill while you make the filling.
3. Soak the gelatine sheets in a bowl of cold water. Zest the orange and reserve half the zest, covered, for decorating. Put the other half in a small pan with 2 tablespoons of squeezed orange juice, the sugar and half the cream. Heat gently until just steaming. Remove from the heat then squeeze the excess water from the gelatine sheets and add them to the hot cream. Stir through, then mix with the rest of the cream in a jug and cool to room temperature.
4. Set aside 12 of the best chocolate-orange segments for decoration. Roughly chop the rest and place in a heatproof bowl with the dark chocolate and leave to melt over a pan of barely simmering water for 10-15 minutes. Take the bowl off the heat; it will still look lumpy but just give it a quick whisk and it will become smooth. Leave to cool.
5. Put the soft cheese in a big mixing bowl and mash to soften a little. Add the cooled cream mixture, then the melted chocolate and whisk briefly, until smooth. Spread evenly in the tin, wiping around the top edge to give a neat finish. Chill for 6 hours or until firm.
6. To serve, carefully remove the cheesecake from the tin and peel away the paper. Sprinkle the reserved orange zest over the top. Arrange the 12 reserved chocolate segments on top of the cheesecake, evenly spaced to give one per portion.