Here’s what you need to make it:
200g Bourbon biscuits
100g butter
2 tablespoons soft brown sugar
2 teaspoons cocoa
200ml double cream
200g orange chocolate (Terry’s dark or Lindt orange work well)
200g cream cheese
150g golden caster sugar
Terry’s chocolate orange for garnish


  1. Put the bourbons into a freezer bag and smash into small pieces, the smaller the better. If you have a food processor you can use it for this
  2. Melt the butter with the soft brown sugar
  3. Pour it into the smashed up bourbons and mix it all in
  4. Press the base into the bottom of the tin, place in the fridge while you get the cheesecake mix ready
  5. Melt 200 g of the chocolate oranges in a heatproof bowl over a pan of simmering water, when it’s all melted leave to cool
  6. Whip the double cream to soft peaks
  7. Fold the cocoa powder through the cream
  8. In another bowl whisk the cream cheese with the golden caster sugar
  9. Fold the cream/cocoa through the cream cheese
  10. Spread it over the cheesecake base, ensure there is no air trapped underneath, tap it on the surface
  11. Decorate with the remainder of the Terry’s chocolate pieces.
  12. Place in the freezer for 90 minutes if you want to set it quickly. Then place it in the fridge.
  13. Garnish with orange zest.

If you’d like to try some more of chef Luke Watts’ recipes, check out 

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