line a 28cm x 18cm lamington pan with baking paper.
in a medium bowl, combine biscuit crumbs, butter and nestlÉ milk melts. mix well; press into prepared pan and refrigerate.
meanwhile, beat cream cheese and NESTLÉ Sweetened Condensed Milk until smooth; add lemon juice and nestlÉ white melts.
dissolve gelatine in hot water. stir into cream cheese mixture; pour over biscuit base. refrigerate until set.
combine jelly crystals and boiling water, mix until crystals dissolve . allow to cool and set slightly before pouring over the cheesecake. allow to set before cutting into slices to serve.
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