Fruit Jelly Sweets Cheesecake

5 eggs
5 tbsp sugar
5 tbsp flour
1 tsp baking powder
1-2 tbsp cocoa powder
Whisk egg whites with pinch of salt until soft peaks form.
Add 1/3 sugar & whisk until glossy & thick.
Whisk egg yolks in a separate bowl with rest of the sugar until pale yellow,add gently to the egg whites.
Line the 23 cm baking tin with baking paper & pour half of the cake mixture over the bottom.
Bake at 220C for 12-15 min or until ready.
Repeat same with another half of the sponge mixture.Cool.

Filling:
500 g soft cheese
75 g dusting sugar
1/2 tsp vanilla essence
1 orange,grated rind & juice
50 g dark chocolate,grated
250 g fruit jelly sweets,cut into pieces ,softest you can find,they will partly dissolve into the cheese,giving lovely flavours to it..

200 ml orange juice for moistening the cake
cocoa poder for dusting

Line the 23 cm cake tin with cling film.
Mix soft cheese,dusting sugar,vanilla essence,orange peel &-juice.
Add grated chocolate & chopped fruit jellies.
Place one spongecake on to the bottom of the cake tin,moisten with orange juice.
Spoon the cheese mixture over.
Cover with second moistened sponge.
Place the cake into the fridge for 24 h,covered with cling film.