Begin by melting 4 tablespoons of unsalted butter in a microwave-safe bowl. In a mixing bowl, combine 2 cups of crushed chocolate cookies until evenly coated. Pour the melted butter into the cookie mixture and stir well. Transfer this mixture into a springform pan, pressing it firmly into the bottom to create a sturdy base. Refrigerate for at least 30 minutes to set.

In a large mixing bowl, whip 1 cup of heavy cream using an electric mixer until soft peaks form, approximately 3-4 minutes. In a separate bowl, blend 8 ounces of cream cheese, ½ cup of sugar, and 8 ounces of melted dark chocolate until smooth. Gently fold the whipped cream into the chocolate mixture in three additions, being careful not to deflate it. Spread this creamy mousse over the chilled cookie crust and return to the refrigerator to set for another hour.

In a medium saucepan, whisk together ½ cup of fresh orange juice, 2 tablespoons of honey, and 2 tablespoons of cornstarch. Heat over medium heat, stirring constantly, until the mixture thickens and starts to bubble, about 5-7 minutes. Once it reaches a glossy consistency, remove it from the heat and allow it to cool slightly.

Once the orange glaze has cooled but is still pourable, gently spread it over the set mousse layer in the springform pan. Allow the glaze to set in the refrigerator for about 30 minutes. After setting, remove the dessert from the pan and garnish with fresh orange slices or zest for an appealing finish.

To serve your delicious Chocolate Orange Delight, slice it with a sharp knife, wiping the blade between cuts for clean edges. Pair each slice with a cup of coffee or tea.