Ingredients

• 1 1/2 cups Digestive Biscuit Crumbs
• 2 tblsp Butter melted
• 1 pkt Cream Cheese
• 1 Can  Cream
• 1 Can Evaporated Milk
• 1 Cup Granulated Sugar
• 4 tbsp Lemon Juice
• 1 Sachet Gelatine
• 1/2 cup Hot water

For The Topping

• 1/2 cup Hot water
• 1 Sachet Gelatine
• A few drops Green Food Coloring
• Whipped Cream
• Glace Cherries [Optional]

Method

• For the Biscuit base, add the melted butter to the Digestive Biscuit Crumbs and mix well with finger tips.
• Press this mix into a spring bottom 8 inch pan.
• Beat the Cream Cheese and sugar with an electric beater till creamy and smooth.
• Add gelatine to the hot water and mix.
• Add the Cream, Evaporated Milk and Gelatine solution and beat on low speed for 1-2 minutes.
• Lastly, add the lemon juice and mix well.
• Pour this mixture on top of the biscuit base and keep to set in the freezer for 30 minutes.
• For the topping, melt the Gelatine in the hot water and add green coloring.
• After the cheesecake has set pour this mix on top to give a glazed effect.
• Decorate with Whipped Cream in swirls and top with Glace Cherries.