No-Bake Terry's Chocolate Orange Cheesecake!

Melt the butter in the microwave on short bursts on in a small pan over a medium heat until fully melted.

Blitz the biscuits in a food processor to a small crumb or in a bag with the end of a rolling pin, add the butter, and mix until it is combined well.

Tip into a 8″/20cm deep springform tin and press down firmly – chill in the refrigerator for at least an hour.

Melt the 300g of chocolate orange in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.

Mix together the cream cheese and Icing sugar until thick and whip up the double cream in a separate bowl – fold the mixtures together, and then fold through the melted & cooled chocolate. If you find its quite sloppy, whisk till thick!

OR - With a stand mixer, whip the cream cheese and icing sugar until smooth. Add in the slightly cooled melted chocolate, and whip again till smooth. Pour in the double cream and continue to whip until thick. Check it occasionally and scrape down the sides until its all combined and really thick.

Pour the mix on to the biscuit base, smooth over, cover, and chill in the fridge for 5-6 hours, or preferably overnight.

Whip together the double cream and Icing sugar together until its thick and you can pipe it.

Drizzle over some melted chocolate onto the cheesecake, and pipe the cream onto the cheesecake.

Add a segment per slice, and sprinkle over some sprinkles!