Instructions: 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.

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