Start this recipe by melting together the white chocolate and cream to form a ganache. Pulse the biscuits and a food processor and mix in the ganache and candied peel. Press this mixture into the base and sides of a lined spring form cheesecake tin. Also to set in the fridge. Meanwhile, pulse together the mandarin segments, cream cheese, sugar, orange zest and vanilla in a processor till smooth , then fold in the whipped cream. In a small saucepan, melt together the soaked gelatin leaves and orange juice then quickly mix into the cheesecake mixture. Pour over the chilled base, even out and allow to set for 2 hours. To serve, remove from the tin and decorate with fresh orange segments and white chocolate shavings.