• Preheat oven to 150C (300 F).

Prepare the crust.

• Crush digestive biscuits. Melt butter and blend with crushed biscuits and orange zest until ingredients are evenly moistened. Press the biscuit mixture with the back of the spoon into the bottom of a 10-inch (26) springform pan (with a removable base). 

Cream Cheese Orange Filling

• For the cheese filling beat cheese, mascarpone cheese, orange zest, vanilla extract, honey and sugar in a food processor until well blended. Start adding the eggs one at a time until each egg is absorbed. Pour the filling over the prepared crust. 
• Bake for 40 minutes until the cheesecake is set. Turn off the oven and leave it for another 30 minutes in the oven.
• Run a sharp knife completely around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight. 
• To serve, remove sides of the pan. Garnish with supremed orange slices. 

How to supreme an orange

• Cut off the top and bottom edges of the orange so that the orange flesh is visible. 
• Completely remove the peel of the orange by cutting from top to bottom, curving the knife to the shape of the orange and get the membranes visible.
• Remove each slice of orange, using the knife to cut between the white sections that separate each slice.