250g rich tea (or plain chocolate) biscuits, crumbed
125g melted butter
85g packet flavoured jelly
250ml boiling water
500g softened cream cheese
80ml cup thickened cream
2 cups icing sugar
2 Tblsp jam of your choice
A little water to mix
Grease a 3cm-deep, 20cm x 30cm traybake tin. Line the base and sides with non-stick baking paper, allow a decent overhang on all sides.
Bash the biscuits until they're crumbs or use a food processor. Add the melted butter and mix it well by hand, or use your food processor. Press the mixture firmly over the base of the lined traybake tin. Cover it with clingfilm and put it in the fridge for about half an hour while you make the topping.
Meanwhile, put the jelly in a heatproof jug and add the boiling water. Stir it well to dissolve the hjelly into the hot water. Once it has dissolved, put it to one side to cool completely.
Using a had held electric mixer, beat the cream cheese until it's smooth, add the thickened cream and beat again so that the mixture combines well. Slowly beat in the jelly mixture Pour this mixture over the chilled biscuit base. Refrigerate for a minimum of 4 hours or until the cheesecake has set.
Just before you want to serve the cheesecake, mix the jam and icing sugar together until you get a spreadable icing mix. Gently spread it icing mix over the top of the cheesecake. Put the cheesecake back in the fridge for about 20 minutes until the icing sets. Cut into small rectangles to serve for pudding, remember to keep some for the next day to enjoy with a cuppa.
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