Place the graham crackers in a ziplock bag and crush them with a rolling pin until very fine.

Microwave the unsalted butter until melted, then mix it with the crushed crackers. Press the mixture firmly into the bottom of a mold. You can place a round piece of parchment paper at the bottom for easier removal.

Refrigerate for 30 minutes.

Whip the heavy cream and sugar in a mixing bowl until soft peaks form (the cream should be slightly runny with visible lines). Chill in the fridge until needed. Whipping the cream makes the cheesecake fluffier and creamier. If not whipped, the texture will be denser and shorter.

Mix the cream cheese and sugar until smooth. Let the cream cheese reach room temperature before mixing for easier blending.

Take a small portion of the cheesecake filling and place it in another bowl. Add the drained gelatin sheets and mix over a hot water bath until smooth.

Combine the two portions of cheesecake filling until smooth.

Mix in the whipped cream until well combined.

Divide the cheesecake filling into two parts. Pour half into the mold.

Gently shake to level, then refrigerate for 1-2 hours.

Mix the remaining cheesecake filling with the chopped roselle preserves until well combined.

Pour the roselle cheesecake filling into the mold.

Gently shake to level, then refrigerate for 1-2 hours.

Soften the gelatin sheets and mix with warm water until smooth.

Add the roselle syrup and mix until well combined.

Pour the roselle jelly mixture over the cheesecake.

Refrigerate for 3-4 hours until set. When removing from a 6-inch springform pan, do so gently. If the jelly layer isn't firm enough, the edges might break, so be careful!

This roselle peanut cheesecake is sweet and tart, refreshing to taste, and pairs perfectly with a cup of coffee or tea. The aroma and texture are wonderfully layered. Remember to store it in the fridge and consume within 3 days.