Blitz the Digestives in a food processor until they're a fine crumb.
Mix the biscuits in with the melted butter and press down into the bottom of an 8″/20cm Deep Springform Tin and refrigerate whilst you make the filling!
Cheesecake Filling
Using an electric stand mixer cream together the Cream Cheese, Icing Sugar, Zest and Juice until smooth.
Add the Double Cream and whisk the two mixes together, towards the end add in the orange food colouring to an orange colour.
I use my KitchenAid as it whisks the mixture to the perfect texture, and I use level 5-6 speed – a medium/high setting and whisk it till it holds itself (like meringue does!)
When whisked – fold through the chopped up Orange Aero pieces and spread on top of the biscuit base! Refrigerate for 6+ hours to set, of preferably over night.
Decoration
Once set, remove from the tin. Whip together the Double Cream and Icing Sugar until thick and pipeable.
Drizzle over some melted chocolate mixed with the orange food colouring, pipe on some of the delicious whipped cream, and add on even more Orange Aero! Enjoy!
Like I said in the Method, I use one mixer to make my cheesecake filling – but I use a stand mixer. If using an electric hand-held whisk then try not to use too high a setting as this might cause it to over whip and go all icky! So take your time, it will be smooth and hold itself when the mix is ready!
Using Full-Fat cream cheese is 100% needed so that it sets – if you would rather use a lower fat one be careful when you mix so that it doesn’t split, and it probably needs to set in a dish as it won’t hold itself!
This recipe will last 3 days, covered, in the fridge!
If it looks like your cheesecake isn’t set, or it's a bit sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!