Boysenberry Cheesecake

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 gelatin
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 gelatin
¼ cup water
extra thickenend cream
extra berries

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 gelatin over combined lemon juice and water in small bowl. Stand bowl in pan of simmering water, stir until gelatin is dissolved. Cool slightly. Quickly stir gelatin 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 gelatin over water in cup, stand cup in pan of simmering water, stir until dissolved. Quickly stir gelatin 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.