Philly Trifle

10 Large sponge finger biscuits
* 1/2 cup Orange juice
* 2 sachets Orange flavoured jelly crystals
* 2 cups Boiling water
* 2 x 250 grams Light Philadelphia cream cheese
* 1/2 cup Light sour cream
* 1/2 cup Caster sugar
* 2 tablespoons Gelatine
* 1/2 cup Boiling water
* 2 cups Canned fruit drained, or fresh fruit

Instructions
Arrange biscuits to completely cover base of lined 22cm springform tin.In a bowl dissolve jelly crystals in boiling water cool.

Combine orange juice and 1/4 cup of jelly drizzle evenly over biscuits in tin. cover refrigerate.

Beat Philly cream cheese,sour cream and sugar until smooth,stir in jelly,(reserve extra jelly for topping) and dissolved gelatine.
Chill until mixture has thickened, pour over prepared base.Refrigerate till firm.

Arrange fruit on top of filling,pour over remaining jelly and refrigerate over night or until firm

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Recipe donated by Eli from http://www.goodrecipes.com.au/

Chocolate Orange Supreme Cheesecake

1 c Chocolate Wafer Crumbs
1/4 ts Cinnamon
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
3/4 c Sugar
4 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1/2 c Semi-sweet Choc. Chips Melted
2 tb Orange Flavored Liqueur
1/2 ts Grated Orange Peel

Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Blend chocolate into 3 cups batter; blend liqueur and fold into remaining batter. Pour chocolate batter over crust. Bate at 350 degrees F., 30 minutes. Reduce oven temperature to 325 degrees F. Spoon remaining batter over chocolate batter continue baking 30 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill.