| 1. | Preheat oven to 180°C/fan 160°C/gas 4. Line the base of a 23cm (9in) cake tin with baking parchment. Finely crush the biscuits in a food processor. Melt the butter and cinnamon and mix with the crumbs. Press firmly into the base of the tin and chill. |
| 2. | Grate the zest of half an orange and place in a clean food processor with the cream cheese, eggs, sugar, cream and sherry. Whizz until smooth. Spread the mincemeat over the base. Pour cream cheese mixture on top and bake for 40 minutes. |
| 3. | Turn off the oven and open the door. Leave the cheesecake in the oven for 20 minutes, then remove and leave to cool. Using a zester, pare away the remaining orange peel (or use a potato peeler, peel off strips of rind and shred finely). Place in a small saucepan with 4tbsp water and the granulated sugar, boil for 5 minutes until syrupy, cool and use the strips to decorate the cheesecake, with flakes of gold leaf. |