• Grease a slice tin (approx 27 x 17 cm) and line with baking paper, leaving excess on the sides to lift out slice once cooked.

Chocolate Base

• Place the biscuits in a food processor or blender and blitz until finely crushed, with no large pieces remaining.
• Add melted butter and stir to combine.
• Press mixture firmly and evenly into the base of the prepared slice tin using the back of a metal spoon.
• Place into fridge to chill.

Cheesecake Filling

• Place cream cheese, caster sugar and lemon juice into a mixing bowl and beat with electric beaters until smooth.
• Dissolve gelatine powder in boiling water and whisk until dissolved. Add to cream cheese mixture along with thickened cream and beat again for one minute.
• Add cherries (syrup drained off and reserved) and stir through to combine.
• Pour over chocolate biscuit base and use a spatula to spread out evenly. Place slice tin back into fridge to chill.

Jelly topping

• Combine jelly crystals with boiling water and 125ml only of the reserved cherry syrup. You can discard remaining syrup. Stir until dissolved and then leave to cool at room temperature for one hour.
• After an hour, pour jelly (very carefully!) into the slice tin. The best way to do this is to leave the tin in the fridge if possible so you don't have to move the tin (and possibly spill the jelly - the tin will be very full!)

Setting, serving and storage

• Allow slice to set for at least 6 hours, ideally overnight.
• Once set, carefully ease slice out of tin using the overhanging baking paper. Use a sharp knife to slice into 15 squares (5 x 3).
• Store in fridge for up to a few days.