Never Fail Pineapple Cheesecake

• 1 (8 ounce) packet plain sweet biscuits
• 4 ounces butter
• 2 teaspoons gelatin
• 1/4 cup cold water
• 1 (14 ounce) can sweetened condensed milk
• 1 cup cream cheese
• 1 (16 ounce) crushed pineapple, drained. Use canned
• 2 teaspoons lemon rind, grated
• 1/2 lemon juice

1. Crush buscuits finely and combine with melted butter. Mix well and press over base into a 8" (20cm) spring release sponge tin. Refrigerate until set firm.
2. Soften gelatine in cold water then heat to dissolve it. Leave it to cool.
3. Beat cream cheese until soft and smooth. Add condensed milk and beat well. Add drained pineapple, lemon juice, lemon rind and cooled gelatine mixture.
4. Stir thoroughly then spoon into prepared crumb base. Refrigerate until firm. Best overnight.

sweet biscuits, butter, gelatin, cold water, condensed milk, cream cheese, pineapple, lemon rind, lemon juice

Taken from www.food.com/recipe/never-fail-pineapple-cheesecake-301111 (may not work)