To make the biscuit base take the digestives and blitz them up into crumbs.
Melt the butter in a saucepan and add the biscuit mix into the pan.
Once it has been mixed thoroughly place the biscuit mixture into a cake tin and press down firmly and even.

Chill in the fridge for a couple of hours. For the cheesecake filling
In a large bowl Mix the cream cheese and icing sugar with a whisk or wooden spoon until smooth.
Add the lemon zest and lemon juice.
Whisk again until all ingredients are blended together.
Then add the lemon cordial a bit at a time while still whisking.
Once the cordial has run out, pour in the double cream, continue to whisk slowly.

Add the cream cheese mixture. Continue to whisk until it is starting to thicken.
Once it’s thickened, spread onto the biscuit base evenly, leaving about a 1cm gap at the top for the tomato jelly.
Cover with some cling film and leave to set in the fridge for a few hours or even better still, overnight.

To make the tomato jelly, first take a bowl and tip in the passata.
Stir in the gelatine powder.
Pour into a saucepan and heat until just boiling.
Take off the heat and keep whisking until it cools down slightly (be quick because the gelatine sets quick (You can use gelatine leaves).
Pour over the cheesecake and back into the fridge until it has cooled down. Once set, remove from the fridge and serve.