Step 1

Lightly grease and line an 18 x 28cm slice pan.

Step 2

Pulse butternut snap biscuits until crumbs form. Add butter and process until mixture comes together. Press mixture firmly over base of pan. Chill.

Step 3

In a jug, using a fork, vigorously whisk gelatine into just-boiled water to dissolve. Cool for 5 minutes.

Step 4

Meanwhile, using an electric mixer, beat cream cheese and caster sugar together. Add thickened cream, vanilla and gelatine mixture, beating to combine. Fold through berries. Pour into pan. Chill for 3 hours.

Step 5

To make topping; in a saucepan, stir caster sugar and water over low heat until sugar dissolves. Add berries and simmer. Cook for 1-2 minutes. Cool to room temperature.

Step 6

Cut cheesecake into squares. Top with whipped cream and berry topping.