Method for base:
Crush biscuits, mix with melted butter.
Spread in individual mini cheese cake pans. Chill for 30 minutes.
In a bowl beat together cream cheese, curd cheese with caster sugar and ½ packet of jelly crystals.
Dissolve the gelatin in water.
Then fold the mixture in dissolved gelatin with whipped cream, pineapple essemce and pineapple tidbits.
Spread mixture on the biscuit base. Chill till firm.
Dissolve remaining ½ packet jelly with ½ cup of water.
Spread on top of individual set cheese cakes till jelly is set.
Decorate with swirls of whipped cream, pineapple and cherries.