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1
Preheat the oven to 180u00b0C (350u00b0F) and grease and line and 8x8 inch square pan. I used grease proof paper and Wilton Bake Easy.
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2
Add the Oreo crumbs into a medium-sized bowl and then pour melted butter over them. Stir until all the crumbs are coated in butter. Transfer into your prepared pan and press into a level layer, using your hands or a spatula (I used my hands).
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3
Place into the oven for 10-12 minutes until slightly puffy and a the top feels a little bit crisp. Then remove and set aside for 5 minutes.
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4
For the cheesecake layer, place cream cheese, eggs, sugar, vanilla, salt, orange extract and cocoa powder into a large bowl and beat until smooth, around 2 minutes with a hand mixer on medium-high speed. Pour in the melted chocolate and mix on low until well incorporated.
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5
Pour cheesecake mixture on top of the biscuit base and smooth until level. Sprinkle the top with chunks of chocolate orange and place in the oven for 20-25 minutes until risen, the edges look matte and the centre only wobbles a little bit. If you stick a skewer into the centre, it should come out clean, bar a few crumbs.
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6
Cool in the pan completely. Once cooled, transfer to a cutting board and slice into 9-12 bars.
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7
To serve, add a dollop of whipped cream, or pipe a swirl of it onto a cheesecake bar and then sprinkle with grated chocolate. Chocolate Orange Cheesecake Bars will keep in an airtight container, in the fridge, for 3 days.
