Step 1

Lightly grease a 24cm springform cake tin with butter and line the base and sides with baking paper. In a food processor, blitz biscuits into a fine crumb. Add butter and blitz until just combined. Pour into the prepared tin and use a large spoon to press into an even layer in the base. Refrigerate for 30 minutes.

Step 2

Wipe out the bowl of the food processor, then add cream cheese, condensed milk and vanilla. Process until smooth.

Step 3

Place 2 tbs boiling water in a small bowl and sprinkle over gelatine powder. Whisk with a fork until gelatine is completely dissolved. Add to cream cheese and blitz to combine. Fold through whipped cream.

Step 4

Pour half the cream cheese mixture into the prepared tin on top over the biscuit base. Drain fruit salad well and layer over the cream cheese. Top with remaining cream cheese mixture and smooth over the top. Refrigerate for at least an hour, or overnight, to set.

Step 5

Just before serving, release the cheesecake from the tin and carefully remove baking paper and transfer to a serving plate. Slice and serve.