250g packet Granita biscuits
150g unsalted butter, melted
85g packet mango flavoured jelly
85g packet lime flavoured jelly
85g packet raspberry flavoured jelly
1 tablespoon powdered gelatine
250g block cream cheese, chopped, at room temperature
¾ cup caster sugar
1 teaspoon vanilla extract
1 ½ cups buttermilk
Invert base of a 23cm springform pan (base measures 22cm). Grease and line base and side with baking paper.
Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Using a straight-sided glass, press mixture evenly and firmly over base and 5cm up the side of prepared pan, to form a thin crust. Refrigerate.
Working with one packet of jelly at a time, dissolve crystals in 1 cup boiling water in a heatproof jug. Stir in ½ cup cold water. Pour each jelly into a rectangular container (2-cup capacity). Refrigerate for about 3 hours, or until set.
Sprinkle gelatine over 1/3 cup cold water in a small heatproof jug. Sit jug in a small saucepan of simmering water. Stir until gelatine is dissolved. Remove. Cool for 5 minutes.
Beat cheese, sugar and vanilla in a small bowl of an electric mixer until smooth. Beat in buttermilk, scrapping down side of bowl. Beat in gelatine mixture until well combined.
Cut each jelly into 2 to 3cm cubes. Arrange one-third of the different flavoured cubes over biscuit crust. Pour over half the cream cheese mixture. Smooth over top. Repeat layering with remaining jelly cubes and cream cheese mixture, finishing with a layer of jelly cubes. Refrigerate overnight, until set.
To serve, remove side of pan. Transfer cheesecake to a serving plate. Cut into wedges.