Ingredients:
400 grams cream cheese
1/3 cup sugar
2/3 cup grapefruit juice
1 tablespoon gelatin
1/4 cup water
1 1/4 cups cream, whipped
50 grams butter, melted
125 grams digestive biscuits, crushed
1 tablespoon brown sugar

Directions:
Brush a 20cm round spring form tin with oil. Using electric beaters, beat cream cheese and sugar until creamy. Add juice gradually, beating well.
Sprinkle gelatin into water in a small bowl. Stand bowl in boiling water until dissolved. Add gelatin to cream cheese mixture; mix well.
Fold cream into cream cheese mixture. Pour mixture into prepared tin. Refrigerate for 15 minutes.
Combine butter, biscuits and sugar in bowl. Press over cheesecake. Refrigerate for 3-4 hours until set. Invert cheesecake onto serving plate. Decorate with cream and rind .