Blitz the biscuits to a fine crumb in the food processor. Alternatively, pop the biscuits in a bag and bash with a rolling pin.
Tip the biscuits into a bowl and add the melted butter.
Give it a quick mix, then tip the crumb into a greased 23cm (9in) springform tin. Press down firmly to create an even base, then place in the fridge to chill.
To make the cheesecake filling
Put the cream in a heatproof bowl. Heat in the microwave in 30 second blasts until almost boiling.
Add the jelly granules (jello powder) and whisk through. Make sure that all of the crystals have completely dissolved. Heat further is necessary.
Allow to cool a little, then add the cream cheese. Whisk until smooth.
Spoon the filling into the tin and level off with a spatula and return the tin to the fridge to chill overnight.
To decorate
Run a warm knife around the inside edge, then unlock the springform tin. Transfer the cheesecake to a serving board.