|Sweet meal biscuits||10 Ounce, crushed (Also Called Cookies, About 275 Grams)|
|Butter||5 Ounce, melted (About 150 Grams Or 5/8 Cup)|
|Sugar||2 Ounce (About 50 Grams Or 1 Cup)|
|Cream cheese||1 Pound (About 450 Grams Or 2 2/3 Cup)|
|Icing sugar||1⁄2 Pound (Also Called Confectioner's, About 225 Grams Or 1 2/3 Cup)|
|Double cream||1⁄2 Pint (Heavy Variety, About 300 Milliliter Or 1.25 Cup)|
|Canned mandarin oranges||1 Pound, drained (About 450 Grams Or 1 3/4 Cup)|
|Powdered gelatin||2 Tablespoon, powdered (About 30 Milliliter)|
|Grated lemon rind||1|
|Chocolate||2 Ounce, grated (About 50 Gram)|
1 Mix together the crushed bis- cuits (cookies), butter, sugar and cinnamon.
Press firmly into a 22.5 cm (9 in) loose-bottomed cake tin (pan) and chill.
2 Blend the cream cheese, sugar and cream.
Chop half of the mandarins and mix into the cheese mixture.
3 Soften the gelatine in a little warm water and add with the lemon rind to the mixture.
4 Line the sides of the tin (pan) with greaseproof (parchment) paper and pour in the mixture.
Level the top and chill until set.
5 Remove from the tin (pan) and decorate with the reserved mandarins and grated chocolate.