Christmas cheesecake

Ingredients

250g plain chocolate biscuits 150g butter, melted 250g cream cheese, softened 1 tablespoon lemon juice 1/2 cup caster sugar 1 tablespoon gelatine, dissolved in 1/2 cup boiling water 300ml thickened light cream 425g can stoneless black cherries in syrup, drain and reserve ½ cup syrup 85g packet port wine jelly crystals

Method 1. Crush biscuits in a food processor until smooth. Add melted butter and mix until combined. Press into base and sides of a greased deep 20 x 30cm baking pan. Refrigerate. 2. Beat cream cheese, lemon juice and sugar until smooth. Add gelatine and cream, then beat for 1 min. Fold through cherries. Spoon onto prepared crust and allow to set. 3. Meanwhile, prepare jelly with 1/2 cup boiling water, stir in reserved juice then cool. When cheesecake has begun to set, pour cooled jelly over the surface. Chill overnight before cutting into squares to serve.