Stained Glass Cheesecake

PREPARATION

• 1 Prepare and set each jelly flavour with 250 mL of boiling water in separate bowls (do not add cold water, as a firm set jelly is required). Tip: PREPARE THE NIGHT BEFORE.
• 2 Line base and sides of a lightly greased 23 cm x 6 cm deep spring-form pan with baking paper. Place crushed biscuits in a medium bowl, add melted butter and stir well to combine. Spoon biscuit mixture onto the base of prepared pan and using the back of a spoon press biscuit crumb firmly and evenly over base. Refrigerate for 30 minutes whilst making filling.
• 3 Soak gelatine leaves in cold water until bloomed, set aside. Pour pineapple juice and sugar in a small saucepan and bring to the boil.
• 4 Remove the pan from the heat, squeeze excess moisture out of the gelatine leaves and add to hot juice immediately. Stir well until the gelatine is completely melted. Cool to room temperature. It is important not to use the gelatine mixture whilst very hot. 
• 5 Using an electric mixer, whisk sour cream, thickened cream and softened cream cheese on medium until smooth and lump free. Reduce speed to LOW, while in motion slowly pour in gelatine mixture and continue mixing for a minute to combine well. Lastly stir through lemon zest and juice.
• 6 Remove set jelly flavours from the fridge. Roughly cut grape jelly into large chunks, the orange and lemon jelly into medium chunks and lime into smaller chunks. Alternating the flavours, spoon the jellies into the cheesecake mixture and fold until combined. Pour filling over biscuit crust and smooth surface with a palette knife. Cover and refrigerate overnight to set firm.
• 7 To serve, gently remove spring-form and lining and transfer cheesecake onto a serving plate. Whip cream until firm. Pipe swirls of cream on top to decorate and top with coloured sprinkles.