Crush digestive biscuits till fine
Melt butter in a saucepan
Add biscuits and mix till well coated
Press into lined tin and refrigerate while preparing your cheesecake filling
Dissolve gelatin in hot water. Set aside to cool
Beat Cream cheese with sugar until well combined
Add vanilla paste
Whip cream till soft peaks
Add cooled gelatin ( Should not be hot to touch) to cream cheese mixture and mix until combined
Fold in whipped cream.
Separate cream cheese into 3 bowls equally.
Leave 1 bowl entirely white, for the 2nd bowl, add one drop of red gel and mix. To the other bowl, add a few drops of red gel to get a deeper color and mix.
Place the white cream cheese into the prepared pan.
Add the lighter pink cream cheese followed by the darker pink creamcheese
Set in fridge for at least 4 hours or overnight.