Cook caster sugar in a frying pan over medium heat until it turns golden-brown.
Stir chestnuts into the pan to coat them in the caramel.
Pour coated chestnuts onto a silicon mat and allow them to cool.
Mix double cream, cream cheese, and chopped orange in a large bowl.
Spoon the mixture into two greased 6cm chefs' rings placed on a plate.
Heat the outside of the rings with a blowtorch to release the cheesecakes.
Top with caramelised chestnuts and sprinkle with chilli powder and black pepper.
Serve immediately or store in the refrigerator until ready.