Blitz Biscuits: Place the gingernut biscuits into a food processor and blitz them until they resemble coarse crumbs.

Add Butter: Mix in the softened butter and blend together thoroughly.

Press Into Tin: Press the crumb mixture into a 22cm springform cake tin, making sure it comes well up the sides.

Chill: Pop into the fridge for 20 minutes to set.

Beat Cream Cheese: Beat the cream cheese, icing sugar, lemon zest, lemon juice, and vanilla essence together with an electric mixer until thick and creamy.

Fold in Whipped Cream: Gently fold in the whipped cream until smooth.

Spread Filling: Spread the cream cheese filling over the prepared base and return to the fridge for 30 minutes.

Prepare Plum Jelly: Put the remaining drained plums into a food processor and blitz until smooth.

Dissolve Gelatin: Place the sugar, gelatin, and water into a small saucepan and heat until the sugar and gelatin have dissolved, stirring constantly. Allow the mixture to cool slightly.

Mix Plum and Gelatin: Add the cooled gelatin mixture to the plum puree and mix until well combined.

Layer Plum Mixture: Pour the plum mixture over the chilled cream cheese filling.

Decorate: Cut the reserved whole plums in half and arrange them face down on top of the cheesecake in a circle. Let them sink in a bit.

Chill: Cover and refrigerate for at least 2 hours or overnight for the best results.

Serve: Carefully remove the cheesecake from the springform tin and slice into wedges. Serve chilled and enjoy!