Ingredients 

• 225g plain digestive 
• 60g butter 
• 1 tbsp icing sugar 
• 450g mixed fruits 

For Filling

• 460g soft cream cheese 
• 1tbsp powdered gelatine 
• 350g orange chocolate 
• 700 ml heavy cream 

Directions 

• Lightly oil and line a 8 inch loose base cake pan with nonstick baking parchment.
• Place the biscuits in a plastic bag and crush with a rolling pin.
• Melt the butter in a saucepan,add the crushed biscuits and mix well.
• Press the biscuits mixture into the bass of the lined tin and chill for 20 minutes.

• For the filling,remove the cream cheese from from the refrigerator at least 20 minutes before using, to allow to room temperature.
• Place the cream cheese in a bowl, beat until smooth.
• Pour 4 tablespoons water into a small bowl and sprinkle over the gelatin.
• Leave to stand for 5 to 6 minutes until spongy. Place the bowl over a saucepan of simmering water and allow to dissolve, stirring occasionally.
• Leave to cool slightly.

• Melt the orange chocolate in a heatproof bowl set over a saucepan of simmering water, then leave to cool.
• Whip the cream until soft peaks form. Beat the gelatin and chocolate into the cream cheese.
• Fold in the cream. Spoon into the tin and level the surface. Chill in the refrigerator for overnight.
• Place the cheesecake on plate. Decorate with mix fruits, dust with icing sugar and serve.