• Crush your gluten free digestives. I place mine in a sandwich bag and hit them with a rolling pin. You can make them quite small or have some chunkier bits. Alternatively you can place them in a food processor and blitz, but don't over blitz them into a fine dust!!
• Melt your butter - I do this in the microwave.
• Pour your melted margarine/butter into your crushed biscuits and mix together in a bowl.
• Press your biscuit mixture into the tin you are going to be making your cheesecake in. Press it down nice and firmly.
• Place it in the fridge to chill whilst you make your cheesecake top. (I leave mine in the fridge for at least 30 minutes)
• Melt your milk chocolate either in short bursts in the microwave (don't let it burn!) or over a bain marie. Leave to cool.
• To make your cheesecake filling mix together your mascarpone (or cream cheese), icing sugar and orange extract. I use my standing mixer to do this on a low/medium setting for only about 10-20 seconds. You could use an electric hand mixer too.
• Add in the cooled liquid milk chocolate and mix briefly but mix enough to ensure it's smooth.
• Add in the double cream and keep mixing until it firms up a little. (I had the KitchenAid on a medium setting for just under 2 minutes for this - try not to over mix though... don't let it split!) It should end up being a nice, fairly thick mixture you can spoon - NOT a pourable consistency.
• Spread your mixture on top of the biscuit base and place in the fridge to chill overnight.
• To decorate, remove the cheesecake from it's tin and drizzle with slightly cooled melted chocolate, chocolate orange segments (see how to make your own gluten free ones at home below) and orange zest.
• Keep refrigerated until serving if you have any leftovers. Enjoy!

For the chocolate orange segments:

• Melt your chocolate in the microwave. Do this is in short bursts so you don't burn the chocolate.
• Once melted, stir in your orange extract and allow to cool slightly.
• Spoon your chocolate into the orange segment mould, filling each to the top. Very carefully place into the fridge for a minimum of 30 minutes (although you could do this days ahead if you wanted to).
• Once chilled, remove the segments from the mould. I just put a little pressure on it and they popped out easily.
• Keep chilled until you need them.