I have gotten off the couch now, so here is the recipe for you all :)
It is actually pretty simple and very yummy!
250g Butternut snap or chocolate ripple biscuits (I used chocolate ripple in this one)
100g melted butter
500g cream cheese
3/4 cup caster sugar
1 teaspoon vanilla essence
1 tablespoon Orange Juice
1 tablespoon grated orange zezt.
1 cup sour cream
1/2 teaspoon vanilla essence
3 teaspoons orange juice
1 tablespoon caster sugar
nutmeg or drinking chocolate to sprinkle on the top.
Lightly grease the base of a 20cm springform tin
Finely crush the biscuits in a food processor for 30 seconds or put them in a plastic bag and roll with a rolling pin until crushed. Transfer to a bowl and add the butter. Stir until the crumbs are moistened, then spoon the mixture into the tin and press it firmly to the base and sides of the tin. Refrigerate for 20 mins or until firm.
Preheat the oven to 180 degrees C. Beat the cream cheese until smooth. Add the sugar and beat until smooth. Add the eggs one at a time beating well after each addition. Mix in vanilla, orange juice and zest of the orange.
Pour the mixture into the crumb case and bale for 45 mins or until just firm. To make the topping combine the sour cream, castor sugar, vanilla, orange juice in a bowl. Spread over the hot cheesecake and return to the oven for 7 minutes. Cool, then refrigerate until firm. Sprinkle drinking chocolate or nutmeg over top and serve.