Jaffa Cake cheesecake

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1. To make the jelly: Dissolve jelly cubes in 200ml boiling water, add 200ml cold water. Pour into clingfilm-lined dish and freeze until set.
2. To make the base: Blitz biscuits, mix with butter, press into 20cm springform tin.
3. For the filling: Whisk cream cheese, sugar, and orange extract. Add cream and whisk until thick.
4. To assemble: Spread ⅓ of filling on base and place jelly disc in centre. Pipe filling around jelly, then cover with remaining filling. Chill 5–6 hours or overnight.
5. For the ganache: Heat cream, pour over chopped chocolate, stir after 5 mins. Spread on cheesecake.
6. Decorate with Jaffa Cakes.