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Boysenberry cheesecake

2 1/2 cups (250 g) plain sweet biscuit crumbs
120 g (4 1/4 oz) butter, melted
250 g (8 3/4 oz) cream cheese
400 g (14 oz) sweetened condensed milk
2 teaspoons gelatine
1/3 cup lemon juice
1 tablespoon water
1/2 cup thickened cream
425 g can (14 3/4 oz) boysenberries in syrup, other berries can be substituted for boysenberries
3 teaspoons gelatine
1/4 cup water
extra thickenend cream
extra berries

1. Combine biscuit crumbs and butter in bowl, press over base and side of 20cm (8") springform, refrigerate while preparing filling.
2. To make cheese filling, beat cream cheese until creamy, gradually beat in condensed milk. Sprinkle gelatine over combined lemon juice and water in small bowl. Stand bowl in pan of simmering water, stir until gelatine is dissolved. Cool slightly. Quickly stir gelatine mixture into cream cheese mixture, stir in cream. Mix well.
3. To make boysenberry filling, blend boysenberries and syrup, push through sieve to remove seeds. Sprinkle gelatine over water in cup, stand cup in pan of simmering water, stir until dissolved. Quickly stir gelatine mixture into boysenberry mixture. Mix well.
4. Pour half of cheese filling into biscuit base, refrigerate for 1 hour. Pour half or berry filling over cheese filling, refrigerate for 1 hour. Spread remaining cheese filling over berry filling, refrigerate for 1 hour. Top with remaining berry filling, refrigerate for several hours, or until firm. Decorate with extra cream and berries, if desired. 
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