Grease a 20cm spring form pan. Combine crumbs, butter & mix well. Press into sides & base. Refrigerate for 30 minutes or until firm.
Using an electric mixer; beat cream cheese, NESTLÉ Sweetened Condensed Milk & cream until smooth, add citrus zest. Combine citrus juices with gelatine in a bowl, microwave for 30 seconds or until gelatine dissolves, add to cheesecake mixture; whisk until combined. Pour mixture over crumb crust, refrigerate for 2 hours or until set.
Meanwhile make Candied Citrus; Using a vegetable peeler & a small sharp knife, peel & cut citrus rinds into thin strips. In a small saucepan add rinds, sugar & water, bring to the boil over a high heat; reduce heat; simmer without stirring, for 10 minutes or until the mixture thickens slightly. Strain & carefully decorate over the top of the cheesecake. Serve.
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