In a bowl, add melted butter along with orange juice and Marie biscuit powder.
It should all come together.
Take a 7” tart pan/pie mould/springfoam pan and spread the base layer carefully without any gaps.
Using a fork, make holes randomly so that the base doesn’t raise/crack.
Bake this in a preheated oven at 180°C for 5-7 mins only. Remove it and let it cool down completely.
Meanwhile, melt the dark chocolate in a double boiler or microwave for a minute. Add orange zest and mix well. Use a teaspoon of milk if the chocolate is too thick. This has to be very smooth.
For the cheese layer, add thick hung curd (with no water content) along with orange juice, orange zest and condensed milk.
Whisk well until it is nice and creamy.
To assemble the cheesecake, pour melted chocolate over the base layer. In few minutes, the chocolate should thicken up. Or to fasten the process, refrigerate it for a few minutes.
Next add the orange cheese layer on top and cover the chocolate layer completely.
Bake this in a preheated oven at 180°C for 7-10 mins only until the cheese layer on top is firm.
Let this cool down completely. Place in refrigerator if needed. Decorate with chocolate shavings and candied orange rind. Serve cold for best taste.