Cheesecake is a really simple dessert to make - no real cooking involved, just a bit of mixing and a lot of chilling. You can use anything your like for the topping - fruit jams, syrups, whole fruit and berries all work well.
Butter a loose-bottomed baking tin. Crush the biscuits to crumbs and blend in the softened butter. Spread the crumbs evenly in the bottom of the tin, and press down into an even layer using a potato masher.
Whip the sugar into the cream, and stir in the cream cheese. Whisk until it is evenly distributed. Spread over the base and refrigerate for 3 hours until set firm.
Gently heat the cranberry jelly until it is a smooth goo. Mix 1 tsp arrowroot with 2 tsp water and add to the jelly. Heat until it thickens slightly, then remove from heat. When the jelly has cooled down a little, but is still liquid, spread it on top of the cheesecake and refrigerate until set (about 30-60 minutes).