Start layering your tin Spoon all of the red cheesecake filling into the middle of the cheesecake base.Wrap a few layers of foil around your tin - to make it watertight - and place it in a larger tin so that it’s sitting in a water bath.Divide the cheesecake mix into 7 portions, and colour each one a different colour of the rainbow: Pink - 150g, Dark purple - 200g, Blue - 250g, Green - 300g, Yellow - 350g, Orange - 400g, Red - 450g.Finally, add the vanilla and lemon juice.Add the eggs and egg yolks one at a time, and mix thoroughly to incorporate.Beat the cream cheese and sugar together until smooth.Put the base in the fridge to chill while you make the fill.Tip the buttery biscuit into the prepared tin, and press it down with the back of a spoon.Melt the butter then add in the biscuit crumb, mixing to make sure it’s all well covered.Blitz the choc chip biscuits in a food processor.
