Trifle Cheesecake

Ingredients

• 1 x 85 g Aeroplane Original Port Wine Flavour Jelly
• 200 g plain biscuits, crushed
• 125 g butter, melted
• 250 g Madeira cake, cut roughly into 3 cm cubes
• 125 g fresh raspberries, plus extra to serve
• 1 cup canned sliced peaches, drained (juice reserved or sherry) and diced
• 3 tsp gelatine powder
• 375 g cream cheese, at room temp
• ½ cup caster sugar
• 1 tsp vanilla bean paste or extract
• 1 ½ cups vanilla custard
• 300 mL thickened cream, whipped
• fresh berries