Orange Oreo Cheesecake

• When ready to make the cake, line the base of a 20cm / 8 inch springform tin with parchment paper.
• Blitz the oreos into a food processor until you have thin crumbs. Add butter and mix so the biscuit mixture holds together.
• Press the oreo paste at the bottom of the springform tin.
• Drain cashews. Place them in a food processor with Grand Marnier, agave syrup and juice of 4 oranges. Blitz until smooth.
• Blend 1 orange zest into the cashew cream. Pour into the springform tin.
• Place cheesecake in the freezer for 4 hours or overnight.
• Before serving leave at room temperature for 30 mins. Decorate with fresh orange slices on top.

(Make sure you return it to the freezer if you do not eat it all at once.)

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