Giant Frog in a Pond Cheesecake

PREPARATION

• 1 Grease a 24cm (base measurement) round springform cake pan and line the base and side with baking paper.
• 2 Place the biscuits in a food processor and process until finely crushed. Add the butter and use the pulse button to pulse until well combined. Transfer to the prepared pan. Use the back of a spoon to spread and press the biscuit mixture firmly over the base of the pan. Cover with plastic wrap and place in the fridge to chill.
• 3 Use electric beaters to beat the cream cheese, sugar and cream in a bowl until smooth and well combined. Add the lime semi-set jelly and beat until well combined.
• 4 Reserve 6 chocolate frogs. Place the remaining chocolate frogs around the edge of the pan, standing upright (trimming to fit if needed). Pour cream cheese jelly mixture into the pan. Place in the fridge for 4 hours or overnight to set.
• 5 Place the remaining packet of lime jelly crystals in a jug. Add 250ml of the remaining boiling water. and stir until well dissolved. Add 100ml of the cold water and stir until well combined. Place in the fridge for 2 hours or until semi-set.
• 6 Meanwhile, place the blue jelly crystals in a separate bowl. Add the remaining 250ml of boiling water. and stir until well dissolved. Add the remaining 100ml of the cold water and stir until well combined. Place in the fridge for 2 hours or until semi-set.
• 7 Spoon the green jelly into the blue jelly and stir a few times to incorporate. Spoon over the top of the cheesecake. Arrange marshmallows in a curved line, to resemble waves over the jelly. Gently press the reserved chocolate frogs into the water and place in the fridge for 2 hours or until set.
• 8 Sprinkle the crushed biscuit in the smaller area to one side of the marshmallows to resemble a sandy beach. Cut the sour straps to make beach towels and place on the biscuit area. Top with a chocolate frog on one towel. Decorate with a cocktail umbrella.