Preheat the oven to 160°C (320°F) and grease a 23cm springform pan, lining the base with parchment paper.

Mix the crushed biscuits with melted butter until fully coated. Press firmly into the base of the pan and bake for 10 minutes, then set aside to cool.

In a large mixing bowl, beat the cream cheese and sugar together until smooth and free of lumps. Avoid over-aerating.

Add the eggs one at a time, beating slowly on low speed until just incorporated.

Gently fold in the melted dark chocolate, 150ml double cream, orange zest, and orange extract until the mixture is uniform in color.

Pour the filling over the biscuit base. Place the pan in a larger roasting tray and fill the tray with boiling water halfway up the sides of the springform pan (water bath method).

Bake for 55-60 minutes until the edges are set but the center retains a slight wobble when shaken.

Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to prevent cracking.

Remove from the oven, allow to cool completely at room temperature, then refrigerate for at least 6 hours or overnight.

To prepare the ganache, heat 100ml double cream until simmering, then pour over chopped milk chocolate. Let sit for 2 minutes before stirring into a smooth glaze.

Pour the ganache over the chilled cheesecake and arrange Terry's Chocolate Orange segments around the perimeter before serving.