First, make the orange jelly. Boil the kettle, break up the orange jelly cubes and tip into a jug or bowl. Pour over 250ml boiling water and stir until dissolved, add another 100ml cold water and mix well. Pour into a small container or tray (ours was 20 x 30cm) and leave to cool to room temperature, then chill for at least 2 hrs or until set.

Repeat the same process with the raspberry jelly.

Line the sides of a 23cm springform tin with baking parchment. Blitz the biscuits in a food processor or tip into a food bag and bash to fine crumbs using a rolling pin. Transfer to a bowl and stir in the melted butter until the mixture looks like damp sand. Tip into the prepared tin and press into the base using the back of a spoon until you have a smooth, even layer. Chill until needed.

Fill a large bowl with cold water, add the gelatine leaves one at a time to prevent them from sticking together, ensuring they’re fully submerged. Leave for 5 mins until soft. Meanwhile, in a saucepan, gently heat the cream and sugar for a few minutes until the sugar dissolves and the cream is steaming. Remove from the heat. Lift each gelatine leaf from the water, squeeze out the excess water and stir into the hot cream until all the gelatine has been added and dissolved. Leave to cool to room temperature, about 30 mins.

Tip the soft cheese, vanilla and cooled cream into a bowl and beat together using an electric whisk until thick and creamy.

Cut the jellies into small cubes of about 1cm, then very gently fold them through the creamy mixture, trying not to break them up. Scrape the mixture into the springform tin and smooth the top using a spatula. Chill for at least 3 hrs.

Release the cheesecake from the tin and carefully transfer to a plate, then cut into slices to serve. Will keep in the fridge for up to two days.