Serves: 8 – 10
Cooking time: prep 35mins, baking 45mins

Base:
250g plain shortbread biscuits
160g unsalted butter, melted

Cheesecake:
200g Lindt Excellence Orange Intense
575g cream cheese
50g sour cream
100g pure orange juice
140g caster sugar
175g eggs (about 4 eggs depending on size)

Preheat oven to 150°C/300 F. Lightly grease a round 26cm springform tin.

For the base:
1. Place biscuits in a food processor and blend until they are finely ground.
2. Mix in just enough melted butter to bind the mixture together, then press evenly over the base of the tin and smooth it with the back of a spoon. Set aside.

For the cheesecake:
1. Place cream cheese into an electric mixer and beat until softened, scraping down sides to prevent lumps. Add the sour cream and sugar and continue mixing until smooth.
2. Place orange juice into a saucepan and gently bring to the boil. Break up the chocolate and mix into the orange juice, stirring until melted.
3. Mix chocolate into the cheese mixture, once again scraping down the sides. Add eggs one at a time, mixing well after each addition.
4. Transfer the cheesecake mixture into the prepared tin and place into a deep baking tray. Pour about 2cm deep hot water into the base of the tray. This will aid the cooking process and prevent the cake from drying out.
5. Bake cheesecake for approximately 45 minutes. It’s ready when it is set on the sides but still slightly soft in the centre. Cool the cake in the springform tin.
Note: make one day ahead.