Instructions: Melt the butter, stir in the finely crushed biscuits, then press half the mixture into the ungreased tin; chill. Cream the cheese and sugar together.

Melt the chocolate in the milk then cool slightly before mixing into the cheese mixture, with the gelatine disolved in 2 tablespoons of boiling water. Finely grate the rind of 1 orange then segment both; reserve 8 segments, chop into the mixture with half the lightly whipped cream. Pour into the tin and leave to set. When set, carefully press the remaining biscuit mixture onto the cheesecake and chill.

Gently turn cheesecake out onto a plate. Spread top with whipped cream.

Decorate edge with thin pieces of Flake and orange segments in the centre.

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