Line a 8 inch/20 cm spring form pan with parchment paper. Crumble the cookies into a blender, pour the melted butter and mix. Add the orange zest and stir. Press into the bottom of the pan and spread with orange jam. Place in the fridge.

Place the gelatine in a saucepan, pour ¼ cup/50 ml water and set aside to soften. Then warm it up, do not allow to boil and stir to completely dissolve the gelatin. In a separate bowl, mix the yogurt with mascarpone, sugar and orange juice. Add the gelatine, stir and set aside. Beat the cream to stiff and gently mix with the yogurt mixture. Pour the yogurt mixture into the prepared pan and chill for 2 hours.

In the meantime, prepare the topping. Cut the orange into thin slices. Place in a saucepan and cook a few minutes in salted water, drain. Place the slices again in the saucepan, pour ½ cup water, add sugar, ginger and vanilla pod. Boil until it slightly thickens. Turn off the heat and allow to cool. Then decorate the top of the cheesecake with candied orange slices and pour the syrup over the top.

Make the blood orange sauce. Squeeze the juice into a saucepan, add sugar, butter, ginger and vanilla pod. Bring to a boil and cook for 5 minutes, allow to cool. Enjoy!