Chocolate and orange cheesecake

1. Sprinkle gelatine over water, dissolve over hot water (or microwave on HIGH for 20 seconds), cool to room temperature; do not allow to set.
2. Combine crumbs and butter in bowl, mix well. Press firmly over base of 20 cm springform tin; refrigerate while preparing filling.
3. Beat cream cheese in a large bowl until smooth, beat in sifted icing sugar. Add cream, beat until just combined. Mix in gelatine mixture. Divide the mixture into two separate bowls. Add chocolate and pecan nuts to one bowl. Add liqueur and orange rind to the remaining bowl; mix well.
4. Refrigerate orange mixture for 5 minutes or until just beginning to set. Drop spoonfuls of both fillings over biscuit base, use a knife to spread mixture. Refrigerate for several hours or overnight.
5. Pipe cheesecake with extra whipped cream if desired, and decorate with extra chocolate.