Jellyheart Recipe

For the crust :

 300g digestive biscuits

 150g melted butter

 

For the cheesecake layer :

 500g cream cheese (placed in room temperature for 2 to 3 hours to soften)

 1 & 1/2 tablespoons gelatin powder

 1 & 1/4 cups boiling water

 2/3 cups sugar

 1 teaspoon vanilla extract

 About 10 to 12 strawberries

 

For the jelly layer :

 160g strawberry flavoured jelly

 1 & 1/2 cups boiling water

 1 & 1/2 cups cold water