1
Place jelly crystals in two separate bowls. Pour 200ml boiling water into each bowl. Stir until dissolved. Pour 200ml cold water into each bowl and stir until combined. Set aside to cool to room temperature.
2
Grease a 22cm (base) round springform pan and line the base with baking paper. Process the biscuits and melted butter in a food processor until fine crumbs form. Spoon the biscuit mixture into the prepared pan and use the back of a spoon to press firmly over the base. Refrigerate for 30 minutes.
3
Meanwhile, place 1/4 cup (60ml) boiling water in a small heatproof jug. Sprinkle over the gelatine. Mix well to dissolve. Allow to cool slightly.
4
Using electric beaters, beat the cream cheese and vanilla until light and fluffy. Add the condensed milk and beat until combined. Beat in the gelatine mixture until combined. Pour the half cream cheese mixture over the biscuit base and smooth the surface. Freeze for 20 minutes. Stand the remaining cream cheese mixture at room temperature until required so it doesn’t set.
5
Gently pour two-thirds of the green jelly over the cheesecake, reserving the remaining jelly for another use (see recipe notes). Refrigerate for 40 minutes or until just set.
6
Gently spread the remaining cream cheese mixture over the green jelly and smooth the surface. Refrigerate for 30 minutes.
7
Gently pour the red jelly over the cheesecake. Refrigerate for 4 hours or until set.
8
Remove the cheesecake from the pan and smooth the side with a spatula, if required. Using a 1cm star nozzle fitted into a piping bag, pipe the whipped cream around the top edge of the cheesecake. Decorate with the Christmas sprinkles. Serve.