3 cups Oreo crumbs (36 whole Oreo cookies, crushed)

4 tbsp melted butter, cooled

1/8 tsp sea salt

2 cups semisweet chocolate chips

1/2 cup heavy whipping cream

3/4 cup granulated sugar

1/4 tsp sea salt

1 orange, zested

24 oz cream cheese, softened (680g)

3 large eggs

1/2 cup sour cream, room temperature

1/4 cup orange juice, freshly squeezed

1 tbsp pure vanilla extract

2 oranges (for candied slices)

2 cups granulated sugar (for candied slices)

1 1/2 cups water (for candied slices)

3/4 cup semisweet chocolate chips (for ganache)

1/4 cup heavy whipping cream (for ganache)

1/8 tsp sea salt (for ganache)

8 slices Terry chocolate orange (for decoration)

8 slices candied orange (for decoration)

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Preheat the oven to 325°F (160°C) or prepare fridge space if making a no-bake version. Grease and line a 9-inch (23 cm) springform pan.
Make the crust: Mix Oreo crumbs, melted butter, and sea salt until well combined. Press into the bottom of the pan and slightly up the sides. Chill or bake briefly for 8–10 minutes, then cool.
Melt 2 cups semisweet chocolate chips with 1/2 cup heavy cream. Stir until smooth and let cool slightly.
In a large bowl, beat softened cream cheese, sugar, and salt until smooth. Add orange zest, juice, sour cream, and vanilla, mixing until combined. Beat in eggs one at a time, mixing gently.
Fold the cooled chocolate mixture into the cheesecake batter until smooth. Pour over the crust and smooth the top.
Bake for 60–75 minutes until edges are set and the center slightly jiggles, or chill for 4+ hours if using no-bake method. Cool completely, then refrigerate at least 4 hours or overnight.
Make candied orange slices: Combine sugar and water in a saucepan, bring to a simmer, add orange slices, and simmer until translucent. Transfer to a rack to cool.
Make ganache: Heat 1/4 cup cream until simmering, pour over 3/4 cup chocolate chips and salt, let sit, then stir until smooth. Cool slightly until pourable.
Assemble: Remove cheesecake from pan, pour ganache over top, let drip down sides. Decorate with Terry chocolate orange and candied orange slices. Chill briefly before slicing.
Serve chilled with a clean knife for neat slices.

Use room-temperature ingredients for a smooth, lump-free filling.

Chill overnight for best flavor and texture.

For gluten-free version, use gluten-free Oreos or cookies.

Reduce sugar or use darker chocolate for a less sweet version.

Store in the fridge for 3–4 days or freeze undecorated for up to a month.