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icing sugar orange slices and chocolate rind to decorate
preheat the oven to 160 degrees C or gas mark 3. grease and line the base of a 22cm cake tin
melt 50g of the butter. stir the melted butter into biscuit crumbs and press into tin chill until required
cream together the remaining butter and sugar until light and fluffy. gradually beat in the egg yolks and then the softened Philadelphia. in a separate bowl mix the warm water, cocoa powder and custard powder to form a firm paste.
slowly add the single cream and he phillidelphia mixture gradually add the orange zest and juice sir until evenly mixed
whisk the egg whites untill stiff and fold gently into the mixture. pour onto the biscuit base and bake for 1 hour leave the cheesecake to cool completely in the oven. decorate the cheesecake with a sprinkle of icing sugar, orange slices and chocolate curls