Make the base:

Put the Bourbon biscuits into a large plastic/freezer bag, lay out on a work surface and roll your rolling pin over to crush the biscuits. Continue to roll until you have fine crumbs.

Alternatively, you can roughly break the biscuits with your hand and then put them in a food processor. Pulse until they make fine crumbs.

Melt the butter in a medium to large saucepan over a moderate heat. Take off the heat as soon as it has melted.

Tip in the biscuit crumbs, as well as the salt, and stir to mix thoroughly, ensuring all the crumbs are evenly covered in the butter.

Tip into a lined, deep sided 20cm/8 inch loose-bottomed cake tin and press firmly into the tin.

Put in the fridge to solidify whilst you make the cheesecake.

Make the cheesecake: take the cream cheese and cream out of the fridge to allow to warm slightly – this will help prevent the melted chocolate solidifying when added.

Place all bar 1 segment of chocolate orange from 2 chocolate oranges in a microwave safe bowl or jug.

Melt in the microwave. I blitz for 60 seconds and then leave it for a couple of minutes. Stir well and if it is not completely melted, continue to blitz but 15 seconds at a time and stir well after each blitz. Set on one side to cool.

Beat the cream cheese with an electric whisk until light and fluffy.

Pour in the cream and add the melted chocolate.

Quickly beat with an electric whisk until thoroughly mixed and thickened. The mixture should easily hold its shape.

Remove the base from the fridge and cover with the cheesecake mix.

Level the surface of the cheesecake as best you can and refrigerate for a minimum of 2 hours but preferably longer. Cover with cling film whilst in the fridge.

Top with Cream and Grated Chocolate: whip the cream with an electric whisk until it reaches soft peaks.

Put your favourite nozzle in a piping bag.

Heat a palate knife in boiling water. Dry with a cloth and then slide around the edge of the cheesecake to release it from the tin.

Sit the cheesecake on a tin or mug to remove the outside of the baking tin.

Lower baking parchment to expose the base.

Insert a cake slice between the cheesecake and the baking parchment and transfer the cheesecake to a serving plate.

Cut the end from the piping bag to expose the nozzle, if necessary

Pipe or spoon the cream onto the cheesecake.

Grate the remaining segment of chocolate orange over the dessert.

Slice the cheesecake, serve and luxuriate in the flavour and texture pleasures!