Instructions: Fig Crust: Pulse the figs and the graham crackers in a processor until they clump together in a sticky ball - about 30 seconds. Dont process too long or the crackers will lose their texture. Transfer to a small bowl and press the mass into roughly the same shape as the cheesecake pan.

Lightly grease a high sided 7 inch (18 cm) springform cheesecake pan.

Press the crust mixture to the bottom and completely up the sides of the pan. Dip you fingers into a bowl of cold water to alleviate any stickiness.

Smooth the crust over the bottom of the pan completely first, working out from the centre, then build up the sides, bring the crust up to and beyond the rim of the pan. Finally trim the crust with a small sharp knife for a clean presentation.

The Filling: In a small pan mix the gelatine with the evaporated milk and warm on a low heat until the gelatine is dissolved - about 3 minutes. In a blender puree the evaporated milk and gelatine mixture, the sugar, cocoa and vanilla until completely incorporated - about 30 seconds. Add the cottage cheese one cup at a time, keeping one cup in reserve. Because I like a bit of texture in my filling I leave the mixture in the food processor until it is completely smooth and then turn it into a bowl, stirring in the last cup of cottage cheese unprocessed.

Pour the filling into the prepared crust, pop into the fridge and chill and set - about 2 - 3 hours.

To Serve: Unmold, slice with a warm knife and garnish each piece with a paper-thin orange slice or blanched orange zest.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.