Step 1

Grease a 7cm-deep, 22cm square cake pan. Line base and sides with baking paper, extending paper 2cm above the edges of the pan.

Step 2

Place the biscuits in a food processor. Process until mixture resembles fine crumbs. Add the butter. Process until just combined. Press the mixture over the base of the prepared pan. Place the pan in the fridge.

Step 3

Use an electric mixer to beat the cream cheese and sugar in a large bowl until smooth and combined. Add the coconut milk powder. Beat until combined. Gradually beat in 1/4 cup jelly crystals until combined. Gradually beat in the thickened cream. Beat for 1 minute or until the mixture has thickened. Pour the mixture over the prepared base, spreading to level. Refrigerate for 2 hours or until set.

Step 4

Meanwhile, place the remaining jelly crystals in a large heatproof jug. Add boiling water. Whisk until the crystals have dissolved. Stir in 1/4 cup cold water. Set aside for 1 hour or until cool.

Step 5

Pour jelly over the cheesecake layer. Refrigerate for at least 4 hours or until set. Cut cheesecake into squares.