• Set the oven to 180C (160C fan / 350F).
• Have all your ingredients at room temperature for best results.

Make the base

• Crumble the biscuits to a fine crumb. You can do this either by blitzing them in a food processor until sandy or by placing in a bag and bashing with a rolling pin.
• Pour in the melted butter and mix well.
• Empty the mixture into a loose-bottomed non stick tin and press down with the bottom of a tumbler until even and firm.
• Cook in the oven for just 5 minutes - set a time so that you don't burn it. Take it out of the oven and set it aside.

Make the filling

• Put the cream cheese, eggs, vanilla, almond extract, sugar and flour and cream in a large bowl and whisk together gently.
• Transfer about half of the mixture to another bowl and colour one bowl with pink food colouring and the other with yellow food colouring.

Assemble your cheesecake

• Alternate pouring the pink and yellow custards into the tin to create a swirled effect.
• If you have a baking belt, this is a great time to use it. It's a piece of material you soak in water and then wrap around the outside of the tin to stop cakes, cheesecakes and more from baking too fast on the outside before the middle is cooked. It's not essential for this recipe, but it does help ensure an even bake with no cracks.
• Your cheesecake is now ready to bake in the oven for approximately 50-60 minutes until set but still wobbly. The top will darken and turn a gleaming golden.
• Take out the oven, and let it cool for 5 minutes. Run a knife around the edges of the cheesecake. This will ensure it doesn’t stick, causing the cheesecake to come apart as it cools.
• Allow to cool completely in the tin at room temperature, then chill in the fridge for at least an hour, but ideally overnight (or as long as you can stand to wait).

Decorate

• Run a knife around the inside of the tin, then stand the tin on something so that you can slide the sides of the tin down to release the cheesecake, then transfer to a board.
• Spread the top of the cheesecake with raspberry jam.
• Arrange the slices of Battenberg on top of the cheesecake. You may need to trim some to cover the edges, as shown.
• All that's left to do is slice and enjoy! This is best done with a warm knife for a clean cut.