Orange and Chocolate Cheesecake

Method

1. Finely grind the cookies in a mixer.
2. Pour into a bowl, add butter and chocolate, and mix.
3. Pour the mixture into a lined cake tin and compact well (use a meat tenderizer). Refrigerate for 30 minutes or 10 minutes in the freezer.
4. In a bowl, combine Philadelphia Light cream cheese with powdered sugar. Add orange zest and juice. Mix until smooth using a whisk.
5. Add warm cream in which you have dissolved the previously soaked gelatin. Pour the mixture over the base.
6. Let it set in the refrigerator for 6 hours or overnight.
7. Prepare the glaze: in a saucepan, combine water, fresh cream, and sugar. Bring to a boil.
8. Add unsweetened cocoa, then remove from heat and add the soaked and squeezed gelatin. Mix well.
9. Once cooled, pour over the surface of the cheesecake and refrigerate for another 2 hours.
10. Decorate with candied orange wedges.