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Prepare the colorful jelly (kiwi, raspberry, lemon, blueberry) as instructed on the package in 4 different loaf pans and let set overnight
Soak the gelatin sheets in plenty of cold water
Put the pineapple juice and sugar in a saucepan and bring to a boil
Remove the pan from the heat and add the gelatin sheets, stirring well until completely melted
Cool the gelatin mixture to room temperature
Line the bottom of a springform pan (22-24cm) with baking paper
Crush the Digestive biscuits until they resemble fine sand
Melt the butter, add the brown sugar, and mix with the crushed biscuits
Press the mixture firmly into the bottom of the springform pan and place in the fridge
Whip together the sour cream, heavy cream, and cream cheese until fluffy
Add the cooled pineapple juice mixture and whisk until combined
Add lemon juice to taste
Chop the jelly into pieces of varying sizes
Gently fold the jelly into the cheese mixture
Pour the mixture over the biscuit crust
Set in the fridge for at least 4 hours
Top with whipped cream and edible flowers before serving