Instructions

For Crust

1. Prepare a 6 inch springform pan by lining the outside bottom and sides with aluminum foil and the inside bottom with a parchment paper circle. Spray the inside with non stick spray so the parchment paper sticks to the pan. Cut a strip of parchment paper that is the length and width of the sides of the pan and press it to the sides of the pan. Using nonstick spray to get it to stick.
2. Place the Oreos in a food processor or freezer bag. Pulse or crush with a rolling pin or meat tenderizer until you get coarse crumbs.
3. Add the butter and optional sugar and pulse or crush until you get the texture of wet sand.
4. Press this mixture into your prepared pan in an even layer.
5. Bake for 10 minutes or until golden brown.
6. Place in the freezer for 1 hour.

For Cheesecake

1. Place the softened cream cheese in the bowl of your standing mixer fitted with a paddle attachment or regular bowl with a hand mixer.
2. On medium speed, beat the cream cheese until completely smooth. About 10 minutes. Scrape down the bottom and the sides of the bowl and beat again until smooth.
3. Add in the sugar and beat until smooth and all incorporated. Scrape down the bottom and the sides of the bowl and beat once more until smooth.
4. Repeat this step with the melted chocolate, greek yogurt and the vanilla extract.
5. Add in the orange zest and juice and keep tasting and adding zest and juice until the orange flavor is subtle but definitely comes through. Make sure the batter is completely smooth at this point before the next step.
6. Add in the eggs, one at time, beating between each addition to incorporate and scraping down the bottom and the sides of the bowl to make sure everything is incorporated fully.
7. Pour the batter in the prepared pan. Tap the pan on the table to get rid of any air bubbles.
8. Bake the cheesecake in a water bath for 45 minutes to an hour or until the edges are set but the middle jiggles slightly.
9. Shut off the oven, crack the oven door and leave the cheesecake in the oven for an additional hour to cool.
10. Take the cheesecake out of the oven and place it covered in the fridge.

For Candied Orange Peel

1. Cut the peel off the orange flesh, Make sure to remove as much of the flesh as possible.
2. Using a pizza cutter, cut the orange peel into thin strips.
3. Bring a pot of water to a simmer.
4. Simmer the orange peels for 5 minutes to get rid of the bitter taste.
5. Take the peels out of the water and set them aside on a paper towel.
6. Combine the water and sugar on a pot and bring it to a simmer.
7. Simmer the peels for 10 minutes or until they look translucent and jewel like.
8. Leave the peels on a parchment paper lined cookie sheet for an overnight or until tacky.
9. Roll in extra sugar.

For Decoration

1. Take the cake out of the fridge and gently release the sides of the pan and lift them off. Peel off the parchment paper on the sides.
2. Place a piece of parchment paper on top of the cake, followed by a light weight cutting board.
3. Using the cutting board and the bottom of the pan, gently tip the cake upside down.
4. Take off the bottom of the pan and the parchment paper circle. Place your serving plate on top of the crust.
5. Turn the cake back over.
6. Arrange the orange peels on the cake.
7. Drizzle with melted chocolate.
8. Enjoy immediately or place covered in the fridge for up to 2 weeks.