Adapted from Australian Womans Weekly
Blend or process biscuits until the mixture resembles fine breadcrumbs. Pour in butter and blend until combined. Press biscuit mixture evenly over the base of square tin or dish, and place in fridge until needed. Then, sprinkle gelatine over the water. Allow to stand for a couple of minutes to allow the gelatine to absorb the water. Microwave for 30 seconds or until disolved. Beat cream cheese until smooth in a medium bowl. Add condensed milk, lemon juice and cream. Continue to beat until smooth. Stir in the gelatine mixture and fold through the cream. Pour over the top of the biscuit crumbs. Refridgerate for 4 hours or until set. Make jelly according to packet instructions, but only use 1/2 the amount of water as stated on packet. Cool to room temperature before pouring over the cream cheese layer. Allow to set completely. Cut into squares and serve.