Orange chocolate cheesecake

Serves 15

1 cup plain sweet biscuits, crushed
90g butter, melted
1tablespoon gelatine
1/3 cup (80ml) cold water
½ cup (125ml) boiling water
250g plain cream cheese, softened
1/3 cup (45g) caster sugar
600 ml cream, double
2 tablespoons finely grated orange rind
1tablespoon orange juice
150g couverture chocolate

Combine biscuits and butter in a bowl and mix well.
Press biscuit mixture over a 20cm/ 8in flan tin with removable base, with the back of a wooden spoon.

Soak gelatine in cold water and dissolve well in hot water. Cool.
Beat cream cheese and caster sugar with electric mixer.
Fold in cream and stir in gelatine mixture.

Divide the mixture into two bowls.
In one of them, stir in orange rind and juice.

In the second bowl, stir in melted couverture chocolate.
(It must be melted in a double boiler).

Spoon orange mixture into prepared case.
Spoon chocolate mixture on top and swirl with a fork to make it look like marble.

Chill for at least 4 hours before removing from tin.
Decorating suggestion: Top with chocolate curls.