Chocolate Orange Graveyard Cheesecake

Grease and line a 20cm springform pan with baking paper.

Place oreos into a food processor, or a plastic bag, and crush the biscuits (leave the cream filling still in them). Add melted butter and whizz for another 15 seconds, or mix by hand, til a wet sandy texture is achieved. Press into the base of a springform pan and refrigerate whilst making the filling.

In a medium bowl, whisk cream til soft peaks form and set aside.

In a food processor, add the softened cream cheese, caster sugar, vanilla and orange zest. Process til smooth about 1 minute.

In a small bowl, sprinkle 3 tsp gelatine powder in 3 tbs of cold water. Whisk with a fork and allow to stand for 1 minute, then melt in the microwave in 20 second increments until dissolved. Cool slightly then add to the cream cheese mixture and whizz for 15 seconds.

In another bowl, melt white chocolate in the microwave in 30 second bursts until completely smooth. Add to the cream cheese mixture and whizz for 15 seconds. Add orange essence and orange food colouring (if using) and whizz again for another 15 seconds.

Remove filling from the food processor into a large bowl and gently fold in the whipped cream til no streaks are visible, trying not to deflate the air bubbles in the whipped cream.

Pour the cheesecake mixture onto the oreo base in the springform tin, flatten the surface and place in the fridge for a minimum of 4 hours or overnight.

To decorate: melt chocolate in the microwave in 30 seconds bursts and when completely melted, mix in cream and stir well. Pour this chocolate ganache over the edges of the chilled cheesecake to form a drip and any leftover pour over the top of the cake. Sprinkle with oreo crumbs and press biscuits into the top to resemble tombstones.