Lemon Jelly Cheesecake

1. Stir the biscuit crumbs into the melted butter and press into the base of a 20cm spring form tin. 2. Dissolve the jelly in boiling water, add the lemon rind and juice and cool until on the point of setting. Gradually whisk the cooled jelly into the Philadelphia. 3. Whip the cream until it holds its shape and gently fold into the Philadelphia mixture. Pour over the crumb base and chill for 2-3 hours until set. Decorate with fresh fruit before serving.