Orange cake crumble: how to make it super creamy!

INGREDIENTS
For the base:
200g (8oz) Digestive Cookies
100g (1/2 cup) butter (melted)

For the cream:
320g (1 1/2 cups) Mascarpone
100g (1/3 cup) orange jam
100g (1/2 cup) Sugar
50 mL (1/4 cup) orange juice

METHOD
Put the cookies in a food processor and chop them finely. Put the chopped cookies in a bowl and add the melted butter.
Line a cake pan (20cm pan) with parchment paper and pour 3/4 of the butter cookies inside and pack them down with a spoon. Let the crumbled orange cake base rest in the refrigerator for at least 20 minutes.
In a bowl, add the mascarpone and sugar and mix with a hand whisk to make it creamy. Add the orange marmalade and orange juice. Mix the cream well to make it homogeneous.
Once the time is up, take the cookie base out of the refrigerator and pour the cream into it. Level off well then top with the remaining chopped cookie mixture.
Transfer the crumbled mascarpone and orange cake to the refrigerator for 4 hours.
Once the resting time is over, carefully remove it from the cake ring and sprinkle it with powdered sugar