First make base. Crush cookies finely. Melt butter
and chocolate together over gently heat. Remove from
heat, stir in cookie crumbs until evenly coated in
chocolate.
Press mixture into base of a 7 inch (18cm)
spring-form cake pan. Chill until firm (5 hours
minimum).
To
make filling, separate eggs and place yolks in a
bowl with sugar. Whisk until thick and creamy. Grate
rind from orange and lemon into yolk mixture. Sieve
cottage cheese into mixture.
Squeeze juice from orange and lemon into small
saucepan. Sprinkle gelatine over fruit juices. Allow
to soften fro 5 minutes. Place pan over very low
heat and leave until liquid is clear, about 3
minutes. Cool slightly.
Meanwhile, beat egg and cheese mixture in bowl until
smooth. Pour in cooled, dissolved gelatine and fruit
juice in a thin stream, stirring all the time. Whip
cream until it just holds its shape. Fold into
mixture.
Whisk egg whites until stiff. Fold into cheesecake
mixture using a metal spoon. Spoon filling over
chocolate-cookie crumb base. Refrigerate for several
hours or overnight if preferred.
When
firm, un-mold onto a serving plate. Melt chocolate
in a bowl over hot water, and put in in a
greaseproof piping bag. Drizzle chocolate in a
decorative pattern over cheesecake. Allow to set
before serving.
