Into a mixing bowl, mix together the Graham Crackers (200 gram), Unsweetened Cocoa Powder (2 teaspoon) and Butter (80 tablespoon). Transfer the mixture into a greased tin, and use the bottom of a glass to press down the crumbs. Then, put the tin in the fridge for about 20 minutes.
In a blender, blend together Cream Cheese (750 gram), Sour Cream (250 gram), zest of two Sunkist Orange (2) and juice of one orange. Set aside.
In a glass bowl suspended over boiling water, melt the Milk Chocolate (350 gram).
Add the cheese mixture little by little into the melted chocolate while stirring gently. Then, sift in the Powdered Confectioners Sugar (1/2 cup) and mix everything together.
Pour the chocolate mixture onto the cookie base. And smooth out the surface. Pop the cake in the fridge for about 4 hours.