1 x 85g packet Aeroplane Original Mango Jelly
1 x 85g packet Aeroplane Original Pineapple Jelly
2 cups (500ml) boiling water
1 x 250g packet sweet plain biscuits, finely crushed
150g butter, melted
500g light cream cheese
1/2 cup icing sugar
1 x 270g can coconut cream
1 x 170g can passion fruit pulp
1. Combine the Aeroplane Original Mango and Pineapple Jelly crystals together with boiling water and whisk until dissolved then let cool for 30 minutes cool until if forms a thick syrup consistency.
2. Combine the crushed biscuits and melted butter in a bowl, and mix well. Press biscuit mixture into the base of a 20cm spring form pan. Refrigerate while preparing filling.
3. In a food processor, whip together cream cheese, icing sugar and coconut cream until smooth. Gradually pour the cheesecake mixture over the biscuit base and set in the refrigerator for 3 hours.
4. Spread passionfruit pulp on top of the cheesecake filling. Slowly pour the cooled jelly on top of the cheesecake filling. Allow to set for a further 3 hours.
5. Slice and serve.