Red wine jelly cheesecake tart

Place the biscuits in a food processor. Process until finely crushed. Add butter, macadamia nuts, coconut and a pinch of salt. Pulse until nuts are finely chopped and mixture is well combined. Transfer mixture to a 22cm tart tine with a removeable base. Spread the biscuit mixture firmly over the base and up the side of tin. Place in the fridge until firm.

Soak 1 gelatine leaf in a bowl of cold water for 5 minutes or until softened.

Meanwhile in a bowl with electric beaters, beat the cream cheese, vanilla and half the sugar in a bowl until smooth. Add creme fraiche and beat until combined.

Heat milk in a small saucepan over medium heat until hot, Squeeze excess liquid from softened gelatine, then place in hot milk. Stir until dissolved. Fold milk mixture into the cream cheese mixture until smooth. Spread over tart shell and place in fridge for 1 hour or until set.

Combine the wine , 80 ml/1/3 cup water, cherries, blackberries, cinnamon stick , mixed spice and remaining sugar in a small saucepan over high heat. Bring to the boil. Reduce heat to low and cook foe 5 minutes or until reduced slightly. Strain, discarding fruit and cinnamon stick.

Soak remaining gelatine leaves in a bowl of cold water for 5 minutes or until softened. Heat 60ml/ 1/4 cup wine mixture in a small saucepan over medium heat until hot. Squeeze excess liquid from softened gelatine then place in hot wine mixture. Stir until dissolved then pour into remaining wine mixture and stir. Carefully pour over the back of a spoon over the cheesecake layer. Place in the fridge for 2 hours or until set.

When set slice the cheesecake and decorate with the cheeries and blackberry.