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A rich and chocolaty change to traditional cheese cake.

To decorate

Crush the biscuits in a food processor until you have fine crumbs. Melt the sunflower spread in a small pan and stir in the biscuit crumbs. Press into the base of a 23cm round non stick loose bottom cake tin .Chill until firm .
To prepare the topping, place the orange juice in a small heatproof dish, scatter the gelatine over and leave to stand until mixture becomes spongy. Heat over a pan of gently simmering water until the mixture becomes runny and gelatine has dissolved ( you can also dissolve in the microwave if preferred ).
Beat together the low fat soft cheese with the orange zest, crème fraiche and caster sugar then add the dissolved gelatine mixture slowly, whisking as you do so.
Whip the Elmlea until it forms soft peaks and fold into the cream cheese mixture.
Place the orange chocolate in a heatproof bowl and place over a pan of gently simmering water until melted. Fold a third of the cream cheese mixture into the melted chocolate.
Spoon half the cream cheese mixture over the bourbon biscuit base, drop spoonfuls of the chocolate mixture over and swirl. Repeat with remaining mixture then chill for at least 4 hours until firm.
To serve, carefully remove from the tin onto a serving plate and scatter the top with chocolate curls and a little orange zest.