Pineapple lump cheesecake

1.In a food processor whizz biscuits until finely crumbed, then add the melted butter. Mix well. Press into base and sides of a 21cm fluted tart tin and chill until required.

2.Freeze the pineapple lumps to make them easier to cut.

3.Beat cream cheese and caster sugar until smooth. Combine juice from the pineapple with gelatin, let swell for 2 minutes, then heat until dissolved. Ad the crushed pineapple and gelatin mix to the cream cheese mix and blend. Fold in through the crème fraîche and half a packet of chopped pineapple lumps.

4.Spoon mixture into prepared biscuit base and top with remaining pineapple lumps.