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

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

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

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

Mix together cream cheese and icing sugar until thick. Whip double cream in a separate bowl, then fold the mixtures together, followed by the melted & cooled chocolate. Whisk until thick if needed.

OR with a stand mixer, whip cream cheese and icing sugar until smooth. Add in cooled melted chocolate, and whip again until smooth. Pour in double cream and continue to whip until thick, scraping down sides as necessary.

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

Whip together double cream and icing sugar until thick enough to pipe.

Drizzle melted chocolate over the cheesecake and pipe the whipped cream on top.

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