Crush the digestive biscuits, melt butter and add to the biscuit crumbs. Check whether the mixture forms into a ball when held together in your fist. If not then add a little more butter.
Line 2 cylindrical rings (approx 2-3 inch diameter) with cling wrap and later foil. Press the biscuit mixture in the rings to about 5-6 mm thickness. Bake at about 160°C for about 5-7 mins. Remove and let it cool.
In a bowl, beat together the cream cheese and hung curd. Add sugar, beat a little more and add orange/lemon zest.
Whisk the egg slowly while beating continuously into the cream cheese mix.
Mix the cream and corn flour together making sure no lumps are formed. Add this to the cream cheese mix.
Pour this mixture in the lined cylindrical mold till 3/4 height of the cylinders.
Bake at 160°C in a water bath (place moulds in a small tray in a bigger tray, add water to the bigger tray till it reaches about 2/3 rd height of the small tray) for about 15-20 mins or till the center is slightly wobbly and sides are set.
Remove and let cool for about 20-30 mins and refrigerated for about 2 hrs.
Method for orange compote
Segment the orange.
Reserve 2-3 segments for garnish.
Add the segments and the sugar to a thick bottomed pan and cook over low heat till it gets a syrupy consistency.
Remove from heat, let cool and refrigerate to set.
For plating remove the cake from the mould and place it on serving plate, pour orange compote on top of the cake and side of the cake. Garnish Cheesecake with Orange segments.