Chocolate Orange Cheesecake

Make the crust

1. Lightly mist a 20cm (8 inch) loose bottom tin with cake release spray. Line the bottom and sides with baking paper.
2. Make the cheesecake crust – blitz the cookies in a food processor until you have fine crumbs. Alternatively put them in a ziplock bag and crush using a rolling pin.
3. Mix with melted butter until it the cookie crust resembles wet sand.
4. Pack the crumb crust into the prepared tin to create an even base for your cheesecake. Chill in the fridge or freezer while you prepare the filling.

Make the filling

1. Break up the chocolate orange bar into small pieces (or use Terry's Chocolate Orange segments). Add to a bowl together with the golden syrup and set the bowl over a small saucepan of simmering water. Don't allow the bottom of the bowl to come in contact with the water. This is called the double boiler method (or bain marie).
2. Allow the chocolate to slowly melt and stir until smooth. Leave the melted chocolate to cool slightly otherwise it will melt the filling.
3. Put the mascarpone and half the cream into a mixing bowl and beat on medium speed using a hand or stand mixer until combined.
4. Add the melted chocolate and remaining cream and beat together until the filling is smooth and holds peaks.

Assemble the cheesecake

1. Pile the cheesecake filling over the chilled base and level using a spatula. Chill the cheesecake in the fridge for six hours or ideally overnight to set.

Finishing Touches

1. Melt the chocolate and butter using a double boiler as above. Stir until smooth. Allow the chocolate to cool slightly.
2. Gently remove the cheesecake from the tin and peel off the paper from the sides. Use a bench scraper to smooth the sides for a perfect finish if you like. Place on a plate or cake stand.
3. Drizzle the chocolate over the chilled cheesecake and spread gently.
4. Decorate with orange zest strips and Terry's Chocolate Orange segments. Slice and enjoy!