Tangerine Cheesecake

Heat oven to 200C / fan 180C Soak gelatine in cold water Line base of 20cm springform tin with baking paper and butter sides

Whizz biscuits in food processor melt butter and add to biscuits; mix thoroughly then press into the base of the tin & bake for 10 mins, and leave to cool

Beat soft cheese, quark and sugar together with spatular, then beat in cream and zest. Heat 2 tbsp of juice till hot and stir in 2 of the sheets of gelatine, add this to the cheese filling, and spoon on to the cooled base, make sure you have a level top. Chill for 2 hours

Heat the remaining juice and stir in the remaining gelatine, then pour onto the top of the cheesecake and chill.

Take out the cheese cake 30 mins before use. make chocolate sauce, melt chocolate, butter and syrup together in a pan, allow to cool a little and it will thicken.