In a food processor, blitz your biscuits up until a fine crumb has formed. Then, add your cocoa powder, granulated sugar and butter. Blitz again briefly, until all combined.
Place your cheesecake crumb mixture into a baking tin with a removable bottom. Press it down using a spoon, until the crumb is spread evenly across the bottom of the pan. Set aside.
In a large bowl, place your cream cheese and icing sugar. Use a hand mixer to combine this together. Then, melt your chocolate and add this to the bowl. Use the hand mixer again to mix the chocolate into the cream cheese. Finally, add the orange extract and combine again.
Add the chocolate orange cream cheese mixture to the baking tin with the biscuit crumb. Using a mini palette knife or spoon, spread this out evenly, until all edges of your tin are filled with the creamy mixture. Then, place the cheesecake into the fridge to set for at least 4 hours (preferably overnight).
Once your cheesecake has fully set, it is time to decorate it! Chop up your orange into different sized chunks and layer them on top of the cheesecake. I also cut some orange peel to put on top of the fresh orange. Once it is decorated to your preference, slice it up and enjoy!!