Break the sponge fingers and orange biscuits into pieces and blend them into a fine mixture in an electric mixer (or place them in a freezer bag, close the bag tightly and roll the contents with a rolling pin until they form a fine crumble).

Knead the biscuit mix into the butter until smooth. Line the bottom of a Springform cake tin (22cm diameter) with baking paper. Add the biscuit-butter mixture and press it into the bottom to form a smooth base. Place the tin into the refrigerator for 1 hour.

Soften the gelatin in cold water for 5 minutes. Beat the whipping cream until stiff. Mix the cream cheese and sugar together. Warm 4tbsp Baileys, press out the gelatin and dissolve it in the Baileys. Add the rest of Baileys and mix into the cream cheese.

Gently remove the whipped cream from the mixing bowl. Pour the cream mixture into the bottom of the biscuit mix lined tin. Leave to chill in the refrigerator for 3 - 4 hours.

Carefully release the cheese cake from the springform tin and place it on a cake stand. Wash the berries and hull strawberries, if you use them. Garnished with berries to serve.