2 oz Butter, Melted
6 oz Chocolate Digestive biscuits
-crushed 1 lb Full-fat cream cheese
5 oz Soft light or dark brown
-sugar 5 fl Double Cream, Whipped
11 g Sachet of gelatine
3 tb Orange Juice
8 oz Plain chocolate, melted
—–TO DECORATE—– Reserved Cream Mandarin Orange Segments Melted Chocolate
Stir the melted butter into the crushed biscuits, mixing well. Press into a 20.5 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