Line a 20cm square cake pan with plastic wrap. Combine the crushed biscuits and melted butter in a bowl, stirring until well mixed. Press the mixture firmly over the base of the pan, then refrigerate for 30 minutes or until firm.

For the filling, sprinkle gelatine over the water in a heatproof cup and place the cup in a pan of simmering water until dissolved. Let it cool slightly. Beat the softened cream cheese until smooth, then add the condensed milk and lemon juice followed by the gelatine mixture. Spread this creamy delight into the pan and smooth the surface. Refrigerate for about 3 hours or until it sets.

Prepare the jelly by repeating the gelatine dissolving process. In a separate bowl, combine the lemonade and lemon juice, adding a splash of pink food coloring. Whisk in the dissolved gelatine mixture until thoroughly combined. Pour the jelly over the filling and chill in the fridge for another 3 hours or until fully set.

Slice into squares and serve chilled. Optionally garnish with fresh mint leaves or a sprinkle of zest.