Line the bottom of a 9-inch springform pan with parchment paper and set aside.
In a medium bowl, stir all crust ingredients until evenly moist and resembling wet sand.
Transfer the crust to your prepared pan and use a spoon or the bottom of a glass to pack the crust firmly and evenly on the bottom of the pan. Chill while you prepare the filling.
In a large bowl using an electric hand mixer or using a stand mixer fitted with the paddle attachment, beat all cheesecake ingredients (except heavy cream) until smooth and incorporated.
Fold your whipped cream until combined.
Transfer to your pan and smoothen the top with a spatula.
Chill 6-8 hours, preferably overnight. Enjoy!
Video
Notes
This cake is good for 8-12 people. Nutritional information are estimates only and based on a serving size of 8.
I use homemade orange curd but you can certainly use your favourite ready-made brand, or use orange jam or marmalade.
For best results, use heavy cream (36-40% milk fan content) and full fat cream cheese.