CRUST

1. Preheat your oven to 350ºF (177ºC) and line the bottom of a 10″ round springform pan with parchment paper. Set aside.
2. Add the Graham Crackers or Digestive biscuits to a food processor or blender and crush them up into fine crumbs. Pour the crumbs into a bowl. Add in the melted butter. Use a fork to mix them together. It should all be wet and thickened.
3. Transfer the mixture to your lined pan. Spread it evenly and press the crust to the base firmly using the bottom of a measuring cup. 
4. Blind bake the crust for 10-15 minutes at 350ºF  (177ºC). Allow it to cool for 5 minutes.  

CHEESECAKE FILLING

1. Preheat your oven to 325ºF (160ºC) after your crust is baked.
2. While the crust is baking, using an electric hand mixer or a stand mixer, beat the room temperature cream cheese until creamy. Add in the granulated sugar and beat until thoroughly combined.
3. Add in the marmalade and sour cream or greek yogurt into the mixture and beat until the mixture is silky and creamy in texture.
4. Now stir in the vanilla and salt and beat until combined. 
5. Lastly, add in the eggs one at a time. Beat the mixture only until the eggs are incorporated. Be careful not to overbeat the mixture after adding eggs as this can cause air to go into your mixture resulting in a sunken cheesecake.
6. Pour the mixture over the pre-baked crust. If your cheesecake batter is too runny at this point, I recommend chilling it in the refrigerator for 20 minutes before continuing. 
7. Bring 6-8 cups of water to a boil in a large pot. Next, open the oven and gently pour the boiling water in the roasting pan. Carefully, place the cheesecake in the middle rack and close the oven door.
8. Bake the cheesecake at 325ºF (160ºC) for 55-65 minutes or until the edges are completely set but the cheesecake is a bit wobbly in the center. Your edges will start to turn slightly golden brown when your cheesecake will be done.
9. Open your oven door slightly after baking the cheesecake and let it sit in the oven for about 1.5 hours. You don’t want any sudden temperature changes which can cause your cheesecake to sink.
10. Remove your cheesecake from the oven and let it cool completely on a wire rack for about 1-2 hours.

CHOCOLATE GANACHE

1. In a small bowl, heat the heavy cream in the microwave for about 30 seconds.
2. Add in the chocolate and stir until fully combined and smooth.

ASSEMBLY

1. Pour the prepared chocolate ganache over the cooled cheesecake and spread evenly using an offset spatula. 
2. Top with fresh orange slices, fresh orange zest and some fresh flowers to decorate. 
3. Transfer to the refrigerator, uncovered, for at least for 4 hours or overnight. 
4. Once the cheesecake has set and you are ready to serve, take the cheesecake out of the refrigerator and run a warm knife around the edges to loosen it. Cut and enjoy!