Lemon Cheesecake

1pkt sweet biscuits (eg butternut snaps)
125g butter
Juice of 2-3 lemons
1tsp gelatine
250g cream cheese
1 can sweetened condensed milk
1pkt lemon jelly

Crush biscuits, mix with melted butter and press into a springform tin. Refrigerate.
Beat cream cheese and condensed milk together until smooth. Make gelatine by dissolving in 1/4 cup boiling water, then add 1/4 cup cold water. Add gelatine and lemon juice to cheese mixture and beat well.
Pour into base and allow to set approx 2 hours in fridge.
Make jelly up as per instructions and allow to cool. Pour over cheesecake. Set in fridge.