Method
1. Add biscuits to a clean food processor bowl
2. Blitz until coarse crumbs form
3. Add unsalted butter to the food processor bowl and stir until combined
4. Transfer cookie base to the pie dish and press firmly until smooth
5. Chill in fridge - 30 min
6. Add double cream to a clean large mixing bowl
7. Whisk until soft peaks form
8. Add cream cheese, icing sugar, orange extract and food coloring; whisk until smooth
9. Spread the filling evenly on top of the base
10. Chill in fridge
11. Add double cream to a clean saucepan
12. Heat until simmering and turn off heat
13. Add milk chocolate and dark chocolate to the saucepan
14. Cover until melted - 10 min
15. Stir until combined
16. Let cool - 10 min
17. Stir and decorate the top of the cheesecake
18. Chill the cheesecake in the fridge - 10 min
19. Garnish with citrus peel, serve and enjoy!