Rainbow Cheesecake

This is supposed to be a rainbow cheesecake but wasnt too confident and in order not to make a mess I decided to play with three colors.

Recipe source: The Baking Biatch
This recipe yields a 9″ round cake

Crush the digestive biscuits till it is fine and sandy.  Add the melted butter. Mix well.
Pour into baking tin/tin with removable base/cake ring and compact with the back of a spoon/ladle/flat cup.
Once compact, pop it into the freezer for 30 minutes while the cream cheese mixture is being
prepared.
To the water, add the gelatin and stir well to combine. Pop it into the microwave oven and warm it up on medium heat for 2 minutes. Alternatively, you may double boil it till the gelatin is all dissolved.
To the sugar, add the softened room temperature cream cheese. Mix well on low speed till creamy.