Blitz the Hobnobs (or your preferred biscuit) for the biscuit base until fine crumbs form
Melt the butter and stir until well combined before transferring into an 8-inch//20cm springform pan and pressing down firmly to form an even biscuit base then leave the biscuit base to set the refrigerator whilst the filling is being prepared
Melt the Terry’s chocolate orange in the microwave in 30 second bursts until completely melted then set aside to allow to cool partially
In a large bowl add the cream cheese, icing sugar and vanilla extract then whisk until combined and thickened, ensuring that you do not over-whip
Add the double cream and the cooled melted chocolate and whisk until medium peaks form – medium peaks have formed when the cream can form peaks that hold their shape well when the whisk is lifted but have a slightly curled top
Transferring the filling to the top of the biscuit base and use an offset spatula to create a smooth and even base
Allow the cheesecake to set for at least 6 hours or preferably overnight
Once the cheesecake has set prepare the whipped cream by adding the double cream, icing sugar and vanilla extract to a cold bowl and whisk until stiff peaks are about to form
Transfer the whipped creaminto a piping bag with a star nozzle then pipe around the cheesecake and top each star with a mini-Terry’s chocolate orange segment before grating some chocolate and sprinkling on top
Your Terry’s chocolate orange cheesecake is ready!
