Place the biscuits into a food processor or blender and whizz until you get small crumbs. Or you can put the biscuits in a freezer bag and bash them till you get crumbs. Tip these into a mixing bowl.
Melt the butter in a microwave and pour this over the crushed biscuits. Mix these together until combined.
Press the biscuit mix into a greased and lined tin (see tips), using the back of a spoon or measuring cup to help firmly press down. Put this in the freezer while making the cheesecake filling.
In a microwave (20 secs at a time) or over a double-boiler, gently melt the white chocolate, stirring until smooth. Set this to one side, allowing it to cool.
Whip the cream for several minutes, using an electric mixer or stand mixer, until it forms soft peaks.
In a separate bowl, beat the cream cheese and orange extract until smooth and fluffy, then slowly stir in the melted cooled white chocolate until just combined.
Gently fold the whipped cream into the white chocolate mix until smooth.
Spread the filling evenly over the biscuit base, then cover the tin with cling film and refrigerate for at least 2hrs or overnight. After this has set and is firm to touch, you can decorate your cheesecake with pieces of Terry’s white chocolate orange or whipped cream.