Top this decadent cheesecake with your favourite berries...
Grease and line the base of a 20cm deep sided loose bottomed cake tin.
Place the biscuits into a food processor and blitz to a fine crumb (or place in a plastic bag and bash with a rolling pin). Add the melted butter and blitz once more until totally incorporated.
Tip into the cake tin, and flatten out to create a base covering, then draw the crumbs up the side to the top – you want an even coating but it can have a wriggly edge! Try to get the base as thin as possible, pressing down with a spoon, then draw the edges up from the bottom to make the sides as high as possible.
Place in the fridge to set while you prepare the filling.
Tip the cream cheese and mascarpone into a large bowl, then add the icing sugar, vanilla extract and orange zest and whisk until totally smooth and combined.
Pour the double cream into a separate bowl and whip to firm peaks. Fold into the cream cheese mixture then beat once more so that you have a thick smooth mixture that will hold a firm peak.
Take the chilled case from the fridge and spoon the cheese mixture into it, smoothing the top over. Place in the fridge to chill and set for at least 4 hours, or overnight.
When set, carefully loosen the sides of the cake tin and slide the cheesecake onto a serving plate.