terry's chocolate orange slice
makes 15 | prep 20 mins (+cooling & 6 hours 10 mins chilling)
Grease a 17 x 27cm (base size) slice pan and line Place the jelly crystals in a heatproof bowl. Add the boiling water and stir until dissolved. Set aside to cool until just warm. Meanwhile, place the biscuits in a food processor. Process until finely crushed. Add the butter and process until combined. Press evenly over base of prepared pan. Place in the fridge to chill while you make the topping. Use electric beaters to beat the cream cheese in a bowl until smooth. Add the cream and beat until well combined. Gradually pour over the jetty mixture, beating until well combined. Pour the mixture over the biscuit base and place in the fridge for 10 minutes to set slightly. Use the picture as a guide to lay 3 rows of 10 Terry's Chocolate Orange segments each onto the cheesecake mixture, slightly overlapping, with the centre row facing in the opposite direction to the outside rows. Place in the fridge for 6 hours or overnight to set. Run a knife along the edges without paper to loosen then transfer the slice to a serving Poard. Cut into pieces to serve.
