Preheat the oven to 180°C.
Crush the biscuits with a rolling pin, wine bottle or a food processor.
Press into a 25cm cake pan - spring form if you have.
Bake for 10 minutes in a hot oven.For the filling
Soak the gelatine in the water.
Mix together the rest of the ingredients.
Melt the gelatine on medium heat in the microwave for 30 seconds. Stir till completely melted.
Whisk the gelatine into the cream cheese mixture, working quickly.
Pour onto the baked base and put it in the fridge to set.For the topping
Slice a punnet of strawberries into quarters.
Peel two oranges and slice into rounds.
Slowly bring 80ml of sugar together with the juice an orange to a simmer and add the fruit.
Simmer for 5 minutes or until they look cooked.
Let it cool and scoop it over the cooled cheesecake.
Reprinted with permission of Wide Eyed and Bushy Tailed.
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