Step 1

To begin, make the jelly by combining jelly crystals in a jug with 250ml (1 cup) boiling water. Whisk until dissolved, then add 125ml (1/2 cup) cold water. Pour into a shallow tray or plastic tub and refrigerate to set.

Step 2

Line the base of a 20cm round springform tin with baking paper. In a food processor, blitz biscuits into a fine crumb. Add melted butter and pulse until well combined. Pour into prepared tin and press into the base, then use a small glass to gently ease the biscuit crumb upwards so it completely coats the sides and base in an even layer. Refrigerate for at least 1/2 hour to set the butter and harden the case.

Step 3

Sprinkle gelatine over 1/4 cup cold water in a small bowl. Leave for 5 minutes to soften, then gently warm in the microwave or in a small saucepan of boiling water. Whisk until gelatine dissolves.

Step 4

In the bowl of a stand mixer or using hand-held beaters, beat cream cheese and sugar until smooth. Add custard and gelatine and beat to combine.

Step 5

Cut set jelly into 1-2cm cubes. Pour 1/3 cream cheese mixture over the biscuit base in the tin. Distribute half the jelly cubes over the top. Add another 1/3 of the cream cheese mixture and gently spread into an even layer. Add remaining jelly cubes, then the last of the cream cheese mixture. Use an offset palette knife to smooth the top. Refrigerate for at least 2 hours to set completely.

Step 6

In the bowl of a stand mixer or using hand-held beaters, beat cream with extra caster sugar and vanilla until thick. Spoon into piping bag with a wide circular nozzle. Refrigerate until ready to use.

Step 7

Release side of spring form tin and remove. Use a long palette knife to gently lift cheesecake from base onto serving plate. Pipe whipped cream onto the top of the cheesecake. Garnish with sprinkles and maraschino cherries.