Orange cheesecake with oreo crust and Aperol spritz

Method

1. To make the base, lightly oil a 20cm loose-bottomed (not springform) tin. Put the Oreos and cocoa in a food processor and whizz to fine crumbs or bash in a freezer bag with a rolling pin. Transfer to a bowl, stir through the melted butter, then press into the base and up the sides of the tin, making sure it’s firmly and evenly packed. The crust should be just under 5mm thick, getting thinner towards the top. Push up some of the crumbs to give a ragged edge (see picture). Transfer to the fridge to harden.
2. To make the filling, put the cream cheese, mascarpone and icing sugar into a large mixing bowl, then beat with an electric hand mixer until smooth. Pour in the cream and orange zest and beat again until smooth and very stiff (it will turn from shiny to dull), then spoon on top of the base and smooth the top with the back of a spoon. Return to the fridge and chill for several hours, or overnight (see Make Ahead).
3. To make the jelly, mix the Aperol, prosecco, soda water and sugar syrup gently in a bowl with a metal spoon (try to keep in the air bubbles). In a separate small bowl, soak the gelatine leaves in cold water until soft and floppy.
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4. Transfer 100ml of the Aperol mixture to a small saucepan and heat until steaming. Take off the heat. Squeeze the water from the gelatine, then add to the pan, off the heat, stirring to dissolve. Strain back into the bowl of Aperol mix and stir gently to combine. Skim off any foam that rises to the surface, then leave the jelly to settle in the bowl until cool (it will still be liquid).
5. Pour the jelly very gently over the cheesecake, then transfer carefully to the fridge. If there’s still foam on it, try laying the tip of a sheet of kitchen paper very gently over the foam – it should soak it up. Chill for at least 6 hours or overnight.
6. Take the cheesecake out of the fridge 20 minutes before serving.