Orange and ginger marmalade cheesecake

1.Preheat oven to 150°C/130°C fan forced. Grease a 22cm (base diameter) round springform pan. Line base with baking paper. Place prepared pan on a baking tray.

2.Process cookies and coconut to make fine crumbs. Add butter; process until combined. Transfer to prepared pan; press firmly over base to cover evenly. Chill for 15 minutes.

3.Wipe bowl clean. Process cream cheese, sour cream, eggs, essence and sugar until combined and smooth. Pour mixture over base (tap pan lightly to release air bubbles from mixture). Bake for 50-55 minutes or until almost set at centre. Turn off oven. Cool completely in oven with door ajar. Carefully spread warm marmalade over top of cake. Chill for 4 hours. Serve with cream.