• Place a medium bowl and the beater attachments for a hand mixer in the freezer.

Crust

• Grind the digestives or Graham crackers into fine crumbs using a food processor. Alternatively, place the cookies in a plastic zip-top bag and crush with a rolling pin, but this takes time to get fine crumbs.
• Pour the melted butter over the cookie crumbs and mix in, either with the food processor or with a spoon.
• Prepare a 26-cm diameter springform pan by cutting out a circle of parchment paper the size of the pan’s bottom, and place the paper in the bottom of the pan. (This is only to help transfer the cheesecake out of the springform pan later, if desired.)
• Pour the buttered cookie crumbs into the prepared springform pan, and press firmly into an even layer. Place in the refrigerator for at least 30 minutes before adding filling.

Filling

• Place 3 tablespoons cold water in a small bowl. Sprinkle the gelatin powder over the liquid and whisk in. Let stand 5 minutes while you prepare the rest of the filling.
• Pour the 170 g cold, heavy cream into the medium bowl that you put in the freezer. Beat the cream with the cold beaters until a firm whipped cream forms. Set aside in the refrigerator.
• In a large bowl, beat the softened cream cheese, light crème fraîche, sugar, and vanilla until smooth. If using full-fat American cream cheese, add the milk last.
• Heat the lemon juice until just until below boiling, and pour into the gelatin and water mix. Mix well, dissolving any lumps. The heat from the lemon juice should be enough to melt the gelatin. If some gelatin remains undissolved, heat the bowl gently until dissolved, but do not boil or the gelatin will lose its ability to set.
• Using the beaters, mix the gelatin into the cream cheese mixture. Fold in the whipped cream. Pour the filling onto the pie crust, and spread flat and evenly.
• Refrigerate the cheesecake for at least 3 hours before adding the topping.

Topping

• In a small bowl, mix 2.5 g (rounded ¾ tsp) gelatin powder with 20 g (1½ tbsp) cold water. Let sit for 5 minutes.
• Heat the currant jelly to about 70 °C (160 °F) to liquify the jelly. Whisk in the hydrated gelatin & water mix until all the gelatin has dissolved. Let cool for about 5 minutes (to avoid melting the top of your cheesecake), then pour evenly over the top of the cheesecake.
• Place the cheesecake back in the refrigerator for at least 1 hour before serving, preferably overnight.