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1
For the crust:
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2
Preheat oven to 180u00b0C (350u00b0F, Gas 4). Line a 12-cup muffin pan with muffin cases, and set aside.
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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.
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4
For the cheesecake:
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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.
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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.
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7
For the ganache:
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8
Place the dark chocolate in a heat proof bowl, and set aside.
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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.
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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.
