ST CLEMENTS JELLY CHEESECAKE

200 grams milk coffee biscuits, crushed
50 grams dessicated coconut
finely grated rind 1 orange
135 grams butter, melted

500 grams cream cheese, room temp.
2 tablespoons lemon juice
1 packet orange jelly crystals
1 cup boiling water


grease sides and line base of 23 cm (9 inch) springform tin.

mix the biscuits, coconut, rind and butter together until
well combined.  press into base and half way up the sides of
the springform tin.  refrigerate while making filling.

using a spoon, stir the jelly and boiling water together
until the crystals are dissolved. stir in the lemon juice.

using an electric mixer, beat the cream cheese till smooth.

beat in the jelly until well combined.

pour into base.

refrigerate until set.

decorate as desired