6 oz. digestive biscuits, crushed
2 oz. butter, melted
2 egg yolks
2 tbsp. granulated sugar
1 oz. water
3 oz. Kahlua
Rind of 1 sm. orange
8 oz. cream cheese
4 oz. plain dark chocolate, melted
1/4 oz. powdered gelatin
1/4 pt. whipping cream
3 egg whites, lightly whisked

Lightly grease an 8" loose bottom cake tin.

Mix the crushed biscuits with the melted butter. Spread them over the base of the tin and press down firmly. Chill until set.

Whisk the egg yolks, sugar and orange rind until they are thick and light. Beat in the cream cheese and melted chocolate.

Add the cream to the chocolate mixture.

Pour water and Kahlua into a small heat proof bowl and sprinkle the gelatin over. Stand the bowl in a pan of hot water. Heat gently, stirring until gelatin dissolves. Add to the mixture while machine is on medium speed.

Fold the egg whites in the chocolate mixture. Pour it over the chilled biscuit base and leave to set.

Unmold the cheesecake from the tin and decorate with whipped cream.