1. Place the chocolate biscuits into the bowl of a large food processor and pulse until mixture resembles fine breadcrumbs. Add in the melted butter and pulse until just combined. Press the biscuit mixture evenly over the base and up the side of a 20cm springform tin. Cover and refrigerate until firm.
2. Sprinkle gelatin over the water in a heat proof bowl. Place the bowl in the microwave in 15 second bursts stirring in between until the gelatin has dissolved. Cool for 5 minutes.
3. Beat the cream in a bowl with electric mixer until soft peaks form. Set aside in a small bowl. Beat cream cheese and sugar in a bowl with electric mixer until smooth. On low, mix in the gelatin mixture and then fold in the whipped cream.
4. Pour the cream cheese mix over the prepared base and smooth. In a small bowl add the Triple Berry Jam and thin with water. Add dollops of the jam mix on top of the cheesecake and swirl in with a skewer. Cover and refrigerate for approx. 3-4 hours or until set. Garnish with berries before serving.