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Method:
Begin by crushing the biscuits into crumbs in a food processor or by putting into a plastic bag and bashing with a rolling pin. Put the crumbs into a bowl. Melt the butter and stir into the crumbs until well mixed then press into the base of your tin. Put in the fridge for half an hour.
Put the marmalade, orange juice and zest into a food processor and whizz until smooth. Add the mascarpone, double cream and icing sugar and whizz again until smooth.
Spread over the biscuit base and put in the fridge for a few hours or overnight until set.
To serve, remove from the fridge about half an hour before you want to eat the cake. After half an hour ease the cheesecake from the tin and serve.
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