Boysenberry Cheesecake

Ingredients

 * 2½ cups (250g) plain sweet biscuit crumbs
 * 120 g (4¼ oz) butter, melted
 * 250 g (8¾ oz) cream cheese
 * 400 g (14 oz) sweetened condensed milk
 * 2 teaspoons gelatin
 * ⅓ cup lemon juice
 * 1 tablespoon water
 * ½ cup thickened cream
 * 425 g can (14¾ oz) boysenberries in syrup - other berries can be substituted for boysenberries
 * 3 teaspoons gelatin
 * ¼ cup water
 * extra thickened cream
 * extra berries

Directions

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