Prepare the Tin: Lightly grease a 23cm (9-inch) springform cake tin and line the base with a circle of baking parchment. This makes it much easier to release the cheesecake later.

Make the Biscuit Base: Place the Digestive biscuits in a food processor and blitz until they form fine crumbs. Alternatively, put them in a sealed plastic bag and bash them with a rolling pin. Pour the crumbs into a bowl.

Combine and Press the Base: Pour the melted butter over the biscuit crumbs and mix with a fork until all the crumbs are evenly coated and the mixture resembles wet sand. Tip this into your prepared tin and press it down firmly and evenly with the back of a spoon or the base of a glass. I find using a glass gives me the most even, compact layer. Place the tin in the fridge to chill for at least 30 minutes while you make the filling.

Start the Filling: In a large mixing bowl, beat the room-temperature cream cheese with an electric mixer (or a whisk and some effort) until it is smooth and there are no lumps. Sift in the icing sugar and beat again until fully combined and creamy.

Add the Flavour: Add the vanilla extract, orange zest, and fresh orange juice to the cream cheese mixture. Beat on a low speed until everything is just incorporated. If you're using food colouring, add a few drops now and mix until you have a pale, even orange hue.

Whip the Cream: In a separate, clean bowl, whip the cold double cream until it forms stiff peaks. You should be able to turn the whisk upside down without the cream falling off. For a great guide on this technique, Serious Eats explains the stages of whipped cream perfectly.

Fold Everything Together: Gently fold the whipped cream into the orange cream cheese mixture using a large metal spoon or spatula. Use a light touch, cutting and folding until just combined. Over-mixing will knock the air out, resulting in a denser cheesecake.

Assemble and Chill: Spoon the filling over your chilled biscuit base and smooth the top with an offset spatula or the back of a spoon. Cover the tin with cling film, making sure it doesn't touch the surface of the cheesecake.

The Final Chill: Place the cheesecake in the fridge to set for at least 6 hours, but overnight is even better for the firmest set. Once set, run a thin knife around the edge before releasing the springform collar. Garnish with whipped cream and orange slices just before serving.