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Make the cheesecake and cook the plums a day ahead.
Preheat the oven to 190°C, fan 170°C, gas 5. Generously butter a 22-23cm springform tin. In a food processor, blitz all the ingredients for the crumble to crumbs. Press half into the base and up the sides of the tin. Place the tin on a baking tray.
Whisk together the sugar, cream cheese and cornflour. Using a wooden spoon, stir in the vanilla extract, orange zest, cream and eggs. Pour into the tin and scatter over the remaining crumble mix.
Bake for 1 hour 15 minutes or until firm to the touch. Turn off the heat and leave the cheesecake to cool in the oven with the door open.
If you’re lucky enough to come across damsons, they make a delicious alternative to the plums in this recipe. You’ll need to balance their tartness with a little more sugar when you cook them, however.
De-stone and slice the plums, then tip into a pan with the sugar and orange juice. Simmer gently, covered, for 5-6 minutes or until the plums are tender. Remove and set aside. Bubble the juices until syrupy, then leave to cool.
Transfer the cheesecake to a serving plate. Serve topped with the plums and drizzled with the syrupy juices.