Mini Chocolate Orange Cheesecakes

For the crust:
Preheat oven to 180ºC (350ºF, Gas 4). Line a 12-cup muffin pan with muffin cases, and set aside.

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.

For the cheesecake:
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.

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.

For the ganache:
Place the dark chocolate in a heat proof bowl, and set aside.

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.

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.