INGREDIENTS

INSTRUCTIONS

Start by melting the butter in a pan. Place the digestive biscuits  in
a large food bag. Seal the bag and crush the biscuits to fine  crumbs,
using a rolling pin.  2 Add the biscuit crumbs to the butter and mix
thoroughly. Press this  mixture into four lightly oiled 10cm/4"
loose-bottom tart tins.  3 Put the cream cheese, chestnut puree, icing
sugar and orange  liqueur in a food processor and whiz until smooth.  4
Grate the orange, add the rind to the chestnut mixture and whiz  again.
Spoon this mix into the biscuit bases and smooth over the  surface with
a palette knife. Transfer to the fridge to cool.  5 Break the chocolate
into a small bowl. Add the milk, place the bowl  on a pan of simmering
water and cook for two minutes or until melted.  6 While the chocolate
is melting, whip up the double cream to soft  peaks and fold in the
orange liqueur. Spoon into a piping bag fitted  with a plain nozzle.  7
Remove the chocolate bowl from the heat and stir well. Remove the
cheesecake from the fridge.  8 Spoon over teaspoons of the melted
chocolate. Using a skewer, swirl  and marble it into the cream filling
mixture.  9 Carefully remove the cheesecake from the tin (the
cheesecake may  have to be kept on its base as it is too fragile).  10
Place onto the serving plate. Pipe the cream around the edge of the
cheesecake. Decorate with marron glaces. Drizzle a little more
chocolate sauce around the plate.  Converted by MC_Buster.  Recipe by:
Can't Cook Won't Cook  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 480
Calories From Fat: 268
Total Fat: 30.5g
Cholesterol: 84.2mg
Sodium: 344.8mg
Potassium: 542.9mg
Carbohydrates: 43.1g
Fiber: 5.6g
Sugar: 22.6g
Protein: 6.3g