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125g unsalted butter, melted
Filling400g white chocolate, chopped
2 tblsps grated orange rind
Candied Orange Rind4 oranges
1 Grease a 24cm round springform pan.2 Process biscuits in a food processor to form fine crumbs. Transfer to a large bowl. Stir in butter. Press over base and up
the side of prepared pan. Refrigerate for 30 minutes. Place pan on an oven tray.
3 To make filling, place chocolate and thickened cream in a small saucepan. Stir over a low heat until melted. Remove. Cool to room temperature.
4 Process cream cheese, sour cream and sugar in a food processor until smooth. Add eggs, cornflour blended with water, vanilla and rind. Process until smooth. With motor running, add chocolate mixture. Process until smooth. Pour into pan.
5 Cook in a slow oven (150C) for about 1 hour, 10 minutes, or until firm to touch. Turn oven off. Cool completely in oven with the door ajar. Refrigerate until cold.
6 Meanwhile, using a citrus zester remove rind from oranges in long strips. Dissolve sugar in water in a small saucepan over a medium heat. Bring to boil. Add rind. Simmer gently for 10 to 15 minutes, or until rind is translucent. Using a fork, lift out onto an oven tray lined with baking paper. Separate pieces before they have cooled.7 Decorate cheesecake with candied orange rind.
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