Boysenberry Cheesecake

Ingredients

 * 2 ½ cups (250g) plain sweet biscuit crumbs
 * 120g (4¼ oz) butter, melted
 * 250g (8¾ oz) cream cheese
 * 400g (14 oz) sweetened condensed milk
 * 2 teaspoons gelatine
 * 1/3 cup lemon juice
 * 1 tablespoon water
 * ½ cup thickened cream
 * 425g can (14¾ oz) boysenberries in syrup -
 * other berries can be substituted for boysenberries
 * 3 teaspoons gelatine
 * ¼ cup water
 * extra thickenend cream
 * extra berries

Directions

 * Combine biscuit crumbs and butter in bowl, press over base and side of 20cm (8") springform, refrigerate while preparing filling.
 * To make cheese filling, beat cream cheese until creamy, gradually beat in condensed milk.
 * Sprinkle gelatine over combined lemon juice and water in small bowl.
 * Stand bowl in pan of simmering water, stir until gelatine is dissolved.
 * Cool slightly.
 * Quickly stir gelatine mixture into cream cheese mixture, stir in cream.
 * Mix well.
 * To make boysenberry filling, blend boysenberries and syrup, push through sieve to remove seeds.
 * Sprinkle gelatine over water in cup, stand cup in pan of simmering water, stir until dissolved.
 * Quickly stir gelatine mixture into boysenberry mixture.
 * Mix well.
 * Pour half of cheese filling into biscuit base, refrigerate for 1 hour.
 * Pour half or berry filling over cheese filling, refrigerate for 1 hour.
 * Spread remaining cheese filling over berry filling, refrigerate for 1 hour.
 * Top with remaining berry filling, refrigerate for several hours, or until firm.
 * Decorate with extra cream and berries, if desired.