Orange double chocolate cheesecakes

Method

1. Line a 6-hole muffin tin with muffin cases. Put the butter and plain chocolate into a pan and heat gently until melted. Remove from the heat and stir in the crushed biscuits. Divide the mixture between the muffin cases and press down lightly with the back of a teaspoon to make even layers. Chill.
2. Break the white chocolate into a heatproof bowl and rest over a pan of simmering water. Remove from the heat and stir until melted. Cool slightly.
3. In a separate bowl, beat the mascarpone with the orange zest, until softened. In another bowl, whip the cream into soft peaks. Mix the white chocolate into the mascarpone, then gently fold in the cream. Spoon the mixture evenly into the muffin cases and chill for 11/2-2 hours or until just firm.
4. To serve, carefully peel the muffin cases away from the cheesecakes and transfer to a plate. Mix the orange juice into the jam. Decorate the cheesecakes with the summer fruits and drizzle with a little of the warmed jam glaze.