Best Crustless Chocolate & Orange Cheesecake

Directions

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.