This is a dessert that will really wow a crowd! Layers of crunchy chocolate crackle and creamy orange cheesecake make this one indulgent dessert lasagne. Plus, you can make it up to 2 days ahead for easy entertaining.

Chocolate Crackle Layer

125g Copha, chopped 125g dark cooking chocolate 45 %, chopped ¼ cup( 40g) icing sugar mixture 3 ½ cups( 175g) Kellogg’ s Coco Pops ½ cup( 40g) desiccated coconut Cheesecake Filling 2 x 250g cream cheese, softened and chopped ¼ cup( 55g) caster sugar 200g white cooking chocolate, melted and cooled to room temperature 1 teaspoon gelatine dissolved in 1 tablespoon boiling water, cooled ½ cup( 125 ml) thickened cream, whipped 1 tablespoon finely grated orange rind( approx. 2 small oranges)

Topping

60g Copha, chopped 100g dark cooking chocolate 45 %, chopped Chopped choc-orange chocolate balls, chocolate orange segments, choc-orange wafer bars and dried orange slices to decorate

+ 4 HOUR SET TIME

Chocolate Crackle Layer 1. Grease and line the base and sides of a 11.5cm x 20cm( base) loaf pan. Leave a 5cm overhang on the two long sides.

2. Combine the Copha, chocolate and icing sugar in a large bowl over a saucepan of gently simmering water, stir until melted. Remove from heat.

3. Add Coco Pops and coconut to the Copha mixture and stir to combine. Set aside.

Cheesecake Filling 1. Using electric beaters, beat cream cheese and sugar together until smooth. Add melted white chocolate and dissolved gelatine and beat until well mixed. Gently fold through the whipped cream and orange zest.

2. Spoon a third of the crackle mixture into prepared pan, flatten gently with the back of a spoon. Spoon over a third of the cheesecake filling. Smooth top. Sprinkle evenly with half the remaining crackle mixture.

3. Repeat with remaining cheesecake filling and crackle mixture. Refrigerate for 4 hours or overnight, or until set.

Topping 1. Melt Copha and chocolate together in a bowl over a saucepan of gently simmering water. Cool, stirring occasionally until thickened and spreadable.

2. When ready to serve, spoon topping mixture over cheesecake. Decorate with choc-orange balls, chocorange segments and other decorations.

Tips & Hints:

We used Jaffas, Terry ' s Chocolate Oranges, Kit Kat Dark Chocolate with Southern Australian Orange and dried orange slices to decorate. Copha and chocolate can be melted in the microwave. Place into a microwave safe bowl and heat on High for 1-2 minutes, stirring every minute until melted and smooth.

Remove crackle lasagne from the fridge 15-30 minutes before slicing to make it easier to cut. Use a warm and dry serrated knife to cut thick slices. Undecorated crackle lasagne can be made up to 2 days ahead. Store covered in loaf pan. Decorated crackle lasagne will keep for 4-5 hours, depending on the chocolates and biscuits used for decorating.