Base
230g biscuits, any can be used
½ tsp cinnamon
30g Chelsea Demerara Sugar
75g butter

Filling
520g cream cheese
175g Chelsea Caster Sugar
40g cornflour
1 tsp vanilla paste
¼ tsp cinnamon
4 Tbsp freshly squeezed orange juice (reduced over heat by half, then cooled)
Finely grated zest of 2 oranges
3 eggs + extra 1 yolk
230g sour cream

Topping
2 eggs
80g butter (cut into small cubes)
80g Chelsea White Sugar
Juice of 1 orange
1 Tbsp cream
Finely grated zest of half an orange

Preheat oven to 190°C. Line the base of a 20cm spring form cake tin.
Process the biscuits until a fine crumb, mix in the cinnamon and Demerara sugar, melt the butter and combine together.
Pour this mix into the cake tin, and press the crumbs to form a base for the cheesecake. Place in the oven and bake for 10 minutes, remove from oven to cool. Reduce the oven to 175°C.
Mix the cream cheese until is it smooth and soft. Premix the caster sugar and cornflour together, add into the cream cheese and mix until smooth.
Add in the vanilla, cinnamon, reduced orange juice, orange zest, eggs and sour cream and whisk the mix until soft and smooth.
Take the spring form tin and wrap the outside with several layers of tinfoil to stop water seeping into the cheesecake. Quick spray the sides of the tin with a baking spray. Place the tin in the centre of a roasting dish which has sides higher than the cake tin. 6
Pour the cheesecake mix into the tin, and smooth off the top surface to avoid lumps on the surface.
Pour boiling water into the water bath around the cake – this is often easier to do once you have placed the cheesecake into the oven, ensure the water is all the way up the sides of cake tin.
Bake for 60 minutes or until the outside feels firm but there is still a slight wobble in the middle.
Cool the cheesecake slowly as it will continue to cook from the latent heat. To do this, remove the cheesecake from the water bath, remove the foil and place on a wire rack. DO NOT remove the tin yet as the middle will not be fully set. Run a pallet knife around the inside of the tin to reduce the likelihood of cracks forming.
When cooled, carefully remove the spring form side of the tin, and place cheesecake in fridge to chill
Remove tin base once cool (it will have firmed up at this point).
Once cooled, prepare the Orange Curd topping. Place the eggs, butter, white sugar, orange juice and zest in a small saucepan.
Cook over a low heat for approx. 15mins, whisking the whole time. Once the sauce has thickened remove from the heat then whisk in the cream.
Allow the sauce to cool then spread over the cheesecake. Pop it back in the fridge for a few hours to allow the topping to firm up a little before decorating and serving.

From the TV show Chelsea New Zealand's Hottest Home Baker.