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1
Make the cookie base.
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2
Crush the cookies in the package and transfer to a bowl.
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3
Melt the butter in a microwave and stir it into the crushed cookies.
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4
Put the crunshed cookies into 2 cake tins with removable bottoms, and press to flatten them.
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5
Leave the cream cheese out at room temperature to soften.
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6
Make the orange jelly: Combine the gelatin with water to soften.
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7
Heat 100 ml of orange juice and sugar in a sauce pan to dissolve the sugar.
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8
When it comes to a boil, remove the pan from the heat.
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9
Add the softened gelatin, the rest of orange juice and the Grand Marnier.
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10
Make the cheesecake filling.
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11
Peel the orange and segment the flesh.
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12
Break the flesh up with your hand into small pieces.
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13
Reserve the juice.
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14
Add the sugar to the softened cream cheese and mix well.
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15
Add the orange jelly from step 4 into the bowl from step 6 in several batches.
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16
Add the orange segment pieces from step 5 and the Grand Marnier, and mix in.
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17
Whip the cream until soft peaks form.
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18
Chill the cheesecake filling on a bed of ice, and stir in the whipped cream gently.
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19
Pour the cheesecake filling from step 9 into the cookie-crust lined cake tins.
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20
Chill in the refrigerator until well set.
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21
After the cheesecake filling has set, pour the orange jelly from step 4 on top and chill until set in the refrigerator.
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22
Segment the oranges.
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23
Use one orange per one cheesecake.
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24
Remove the cheesecakes from the tins and decorate on top with the segmented oranges and mint leaves.
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25
This is a version with mango cheesecake filling and tropical fruits on top.
