Melt the butter in the microwave on short bursts or 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 combined well.

Tip into an 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 or microwave in short bursts until fully melted – leave to cool slightly.

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.

Pour the mix onto 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 until thick enough to pipe.

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

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