Base: crush cookies (fine or chunky whichever u prefer) and mix with melted butter, press firmly into the bottom of a 20-25cm spring form pan which has grease proof paper underneath & refrigerate while u prepare the filling.
Filling: beat cream cheese with sugar until smooth, set aside mix gelatine with boiling water till dissolved, leave to cool for 5 minuets, then add to cream cheese mixture, fold in whipped cream then pour onto base & refrigerate again.
Topping: drain berries, reserving the juice. put juice in a small saucepan and slowly bring to boil, turn off heat & mix in the gelatine until dissolved. return the berries to the juice & stand for 10 -15 minuets to cool & thicken but not set. carefully spoon the topping on top of filling & back to fridge for at least an hour. Make sure it sets really well. I just run a butter knife round the edge of the tin before releasing the spring.
