For the base:
500g (1 packet digestive biscuits)
80g butter (melted)
For the filling:
600g (2x300g packets) cream cheese (light [35% less fat] version works, extra light won't)
10 floz Greek yoghurt (definitely doesn't work with light version)
1 packet/135g of Jelly - cubes not fast set or low sugar
1 tsp hot water
2.5 tblsp caster sugar
1.5 tblsp liqueur or fruit juice (equiv of juice of one orange)
Fruit or chocolate to decorate if you want to
Small microwave proof bowl
26cm spring loaded tin (you can use a smaller one if you want a deeper cheese cake)
I used lime jelly and crème de cacao as my flavouring
I have it on good authority that pineapple jelly and orange juice is good, so is orange jelly and orange juice (so that would probably be nice with orange liqueur as well :)).
To make the base:
Blitz the biccies in the food processor until they are fine crumbs (you can do this the old fashioned way with a bag and a rolling pin, it just takes longer).
Melt the butter in the saucepan.
Put the crumbed biccies in with the butter and mix.
Push into the base of the sprung loaded tin using the back of the wooden spoon and put in the freezer until needed.
To make the filling:
Mix the cheese, the Greek yoghurt, the liqueur (or fruit juice) and the sugar in the large bowl using the metal spoon.
Break up the jelly into its cubes into the microwave proof bowl, add the tsp of hot water and melt in the microwave (about 30secs usually does it).
Mix the jelly into the cheese mix.
Pour over the base in the tin and place in the fridge until set (around 2 hrs).
It is set when you can prod it with your finger and not come away with loads of filling on it. When you open the sprung tin the filling should come away from the tin without leaving much residue.
Once it is set you can decorate it with grated chocolate or chopped fruit if you like.
Use a sharp knife to serve.