1. Line a 22 cm loose bottomed cake tin with baking paper.
2. Mix the crushed biscuits with the melted butter and press them into the cake tin to make a firm crust.
3. Melt the chocolate in a double boiler or in the microwave on a low power setting.
4. Beat the whipping cream until medium peaks form and keep aside.
5. Place the cream cheese, icing sugar, vanilla essence and orange zest in the bowl of an electric stand mixer and beat till light and fluffy.
6. Using a spatula, fold the melted chocolate into the cream cheese mixture.
7. Finally, fold the whipped cream gently into the cream cheese mixture. Fold gently to incorporate so that the you don’t deflate the air bubbles in the whipped cream.
8. Scrape the mixture into the crust and level. Place in fridge for two hours to set or overnight.

TO MAKE THE GANACHE:

1. Combine the chopped chocolate and cream in a small bowl and melt in the microwave on low power.
2. Once melted and smooth, add the orange zest.
3. Pour the chocolate on top of the cheesecake, spreading it to the edges, allow to harden and serve.
   Enjoy!