Mini Chocolate Orange Cheesecakes

1. 1

   For the crust:

2. 2

   Preheat oven to 180u00b0C (350u00b0F, Gas 4). Line a 12-cup muffin pan with muffin cases, and set aside.

3. 3

   Using a food processor, pulse Oreos into fine crumbs. Add the melted butter, and mix until all the crumbs are moist. Press the mixture into the prepared muffin cases. Bake for 8 minutes, then allow to cool whilst preparing the cheesecake.

4. 4

   For the cheesecake:

5. 5

   Using a handheld or stand mixer fitted with the paddle attachment, beat cream cheese and sugar until combined. Beat in eggs, one at a time, then mix in the cocoa powder, zest and orange juice.

6. 6

   Divide mixture between the prepared muffin cases, and bake for 20-22 minutes, or until cheesecakes are just set. Allow to cool completely in the pan on a wire rack, then refrigerate for at least 4 hours, or overnight.

7. 7

   For the ganache:

8. 8

   Place the dark chocolate in a heat proof bowl, and set aside.

9. 9

   Microwave the heavy cream until hot, but not boiling. Pour over the chocolate and leave for 5 minutes, then whisk together until smooth. Whisk in the orange juice. Allow to cool for another 5 minutes.

10. 10

    Pour the ganache over the tops of the cheesecakes, and refrigerate for 1 hour until firm. Store the cheesecakes in an airtight container in the fridge for up to 3 days.

* Per serving · 4 servings · Values may vary.