Instructions

1. Line the base of a 20cm springform cake tin with baking paper.
2. Place shortbread and cocoa into a food processor and blitz until fine breadcrumbs, add melted butter and pulse through.
3. Press mixture into baking paper and chill in fridge
4. For the filling soak 5 gelatine leaves cold water for 5 minutes
5. Place cream cheese, condensed milk and orange rind in food processor and blend until smooth
6. Heat through the sour cream in a saucepan, when it is close to boiling point take off the heat. Squeeze gelatine leaves of excess water and stir into sour cream until dissolved, allow to cool slightly.
7. Pour sour cream mixture into the rest of the cream cheese and mix again.
8. Spoon the cream cheese mixture over the biscuit base and allow to set in fridge for at least 3-4 hours
9. For the orange jelly, cover 3 sheets of gelatine with cold water and set aside. Pour 50ml of the prosecco into a saucepan on low heat along with the sugar, stirring until it dissolves and becomes a little more like syrup. Remove from heat, squeeze out the gelatine leaves and stir through until dissolved. Add the aperol and orange/mandarin juice. Keep this in a jug and move to the fridge for around 30 minutes (it will be much thicker and starting to set).  Lastly whisk in the remaining prosecco until very smooth – this gives the jelly some bubbles. Pour over set cheesecake base. Chill in fridge again for a further hour.
10. For the final jelly layer repeat step 9 ommitting orange/mandarin juice and stir all the prosecco and aperol in after the gelatine has dissolved without chilling it first. Allow it to sit for a while so the liquid is beautifully clear and without bubbles. Pour this final jelly over the last layer.
11. Chill again for another 2 hours.
12. Serve with whipped cream & soaked prosecco orange slices if you like