Easy Pineapple Cheesecake

Crust:

• 1 pack tennis/marie/graham biscuits
• ¼ c melted margarine
• 3 T brown sugar
• Or use prepared crust

Filling:

• 1 pack pineapple jelly
• 1 c boiling water
• 2/3 c cold water
• 425 g tin crushed pineapple
• 1 c fresh cream
• 1 c cream cheese

Crush biscuits and mix with margarine and sugar. Press into dish and cool.

Dissolve jelly in hot water, then add cold water. Cool.

Drain pineapple.

Beat cream, fold in cream cheese, add jelly and pineapple. Mix well and pour into base.

Allow to set and garnish with pineapple, cream and crushed biscuits.