Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 2 ounces | Butter, Melted |
| 6 ounces | Chocolate Digestive biscuits crushed |
| 1 pounds | Full-fat cream cheese |
| 5 ounces | Soft light or dark brown sugar |
| 5 fluid ounce | Double Cream, Whipped |
| 11 grams | Sachet of gelatine |
| 3 tablespoons | Orange Juice |
| 8 ounces | Plain chocolate, melted |
| \N \N | Reserved Cream |
| \N \N | Mandarin Orange Segments |
| \N \N | Melted Chocolate |
TO DECORATE
Stir the melted butter into the crushed biscuits, mixing well.
Press into a 20½ cm (8 inch) spring-clip tin. Chill.
Beat together the cheese and sugar until smooth. Stir in most of the cream, reserving a little for decoration.
dissolve the gelatine by sprinkling over the orange juice in a small bowl and standing over a pan of hot water. Fold into the cheese mixture.
Beat in the melted chocolate and pour over the biscuit base. Chill until set.
Remove cheesecake from tin and place on a serving dish. Pipe or spoon reserved cream on top and decorate with mandarin orange segments.
drizzle with a little melted chocolate.
Source: Woman's Realm