1 Mix butter and biscuits crumbs together. Press into base of a 20cm (8in) loose-bottomed cake tin. Chill.
2 Sprinkle gelatine over 3 tbsp cold water in a cup, leave to soak for 5 minutes. Stand cup in a pan of simmering water and stir until gelatine is dissolved.
3 Mix cream cheese and sugar together in a bowl then stir in yoghurt and orange rind. Whip cream until it forms soft swirls then fold into cheese mix. Gradually fold in orange juice.
4 Mix cranberry sauce in a separate bowl with 1 table spoon of dissolved gelatine. Gradually fold the remainder into cheesecake mix.
5 Pour half cheesecake into tin. Dot half cranberry mix on top. Cover with remaining cheesecake, dot remaining cranberry mix on top and swirl together to give marbled effect. Chill for 4 hours or overnight until set.
6 Loosen edge of cheesecake, remove the tin and transfer to a serving plate.
Butter 50g (2oz), melted
Digestive biscuits 150g (5oz), crushed
Powdered gelatine 1 sachet
Full fat soft cheese 200g (7oz)
Caster sugar 50g (2oz)
Natural yogurt 150g (5oz)
Orange 1 small, finely grated rind and juice
Double cream 150ml (1/4 pint)
Cranberry sauce 200g (7oz)