1 ready-made thin sponge cake (as a base)
160 gm Gula Melts Coconut Nectar Sugar 
15 gm gelatine
40 ml water
6 egg yolks
Grated rind and juice of 1 orange
A little julienned rind of orange for garnish
500 gm cream cheese
400 ml whipping cream


Cut sponge cake using a metal ring the same size as your baking tin with removable ring.
Put cut sponge into baking tin to form base of cheesecake.
Whisk egg yolks till pale and creamy, adding Gula Melts Coconut Nectar Sugar in a thin, continuous stream.
Continue whisking until well combined.
Dissolve gelatine in warm water.
Beat cream cheese, grated orange rind and juice until you have a consistent texture, then stir in dissolved gelatine.
Stir in cheese mixture into the yolk and syrup mixture gradually.
Whip the cream until soft peaks form, and fold in the cheese/yolk/syrup mixture.
Pour mixture over sponge base in baking tin. 
Smooth the top and chill for several hours until firm.
Once chilled, remove metal ring and garnish with julienned orange rind.