28(2 packs) Oreo cookiesincluding the filing, broken into rough pieces
100g(½ cup minus 1 tbsp) unsalted buttermelted
Cheesecake Filling:
210ml(1 cup minus 2 tbsp) double (heavy) cream
350g(1 ½ cups) full-fat cream cheese
115g(1 cup) confectioners’ sugar
1tsporange extractor replace with the zest of two oranges if you prefer
¼tsporange food colouring geloptional
Chocolate Ganache:
160ml(⅔ cup) double (heavy) cream
100g(3.5 oz) milk chocolatechopped into chunks
75g(2.6 oz) dark (semi-sweet) chocolatechopped into chunks
Topping:
4heaped tbspcandied citrus peelchopped if it comes in large pieces
Instructions
Place the Oreos in a food processer and pulse until they turn to coarse crumbs. Stir in the melted butter and then spoon into a 20cm/8-inch spring-form baking tin with removable base. Use a measuring cup to firmly and evenly squash the crumbs into the base and up the sides of the tin. Use a teaspoon to level the top of the cheesecake sides. Place in the fridge to chill for 30 minutes.
28 (2 packs) Oreo cookies, 100 g (½ cup minus 1 tbsp) unsalted butter
Place the cream in a large bowl and whisk until soft peaks form. Add the cream cheese, confectioners’ sugar, orange extract and food colouring (if using). Whisk until smooth.
210 ml (1 cup minus 2 tbsp) double (heavy) cream, 350 g (1 ½ cups) full-fat cream cheese, 115 g (1 cup) confectioners’ sugar, 1 tsp orange extract, ¼ tsp orange food colouring gel
Take the base out of the fridge and spoon the orange cheesecake mixture into it. Place back in the fridge whilst you prepare the ganache.
Heat the cream in a pan until just simmering (don’t let it boil). Turn off the heat and add in the milk and dark chocolate. Place a lid on the pan and leave for 10 minutes. After 10 minutes, remove the lid and stir the cream mixture. The chocolate should have melted, and the mixture will come together into a smooth, thick sauce. Leave to cool for 10-15 minutes, then stir again.
160 ml (⅔ cup) double (heavy) cream, 100 g (3.5 oz) milk chocolate, 75 g (2.6 oz) dark (semi-sweet) chocolate
Take the cheesecake out of the fridge and pour or spoon the ganache all over the top. Place back in the fridge for 10 minutes.
After 10 minutes, remove the cheesecake from the baking tin and place on a plate. Arrange the citrus peel over the top of the cheesecake.
4 heaped tbsp candied citrus peel
Serve immediately, or refrigerate until ready to serve.