-
Crumb the biscuits/cookies in a blender until fine crumbs form.
-
Combine crumbs with melted butter in a bowl and mix.
-
Spray a round 8 inch baking tray with a baking spray or rub the pan with a little butter, so that the biscuit base does not stick to the bottom and sides of the tin.
-
Press the crumbs firmly over the base of the tin and refrigerate while preparing the cheesecake.
-
Sprinkle gelatine over water, dissolve over hot water or microwave on High for 20 seconds.
-
Cool to room temperature, but do not allow to set.
-
Beat the cream cheese in an electric beater until smooth, and add the sifted icing sugar.
-
Add the cream and beat until just combined.
-
Beat in the gelatine mixture.
-
Divide into 2 bowls and add the melted chocolate and hazelnut spread to one bowl. Add the orange rind, juice (and liquor if using ) to the second bowl.
-
The mixtures should be thick , but if they are slightly runny, refrigerate for a few minutes until slightly thickened.
-
Spread the orange mixture over the biscuit base, and then spread the chocolate over that. Cover with clingfilm and refrigerate until needed.
-
Using a sharp knife , ease the cheesecake from the sides of the springform tin and ease it open.
-
Decorate with grated chocolate and orange rind and whipped cream.