Mix together the biscuit crumbs and
melted butter and press into the base of a greased 23 cm/9 in
spring-form cake tin (pan). Chill.
Place the cranberries, 150 ml of water and sugar in a pan and bring to
the boil. Boil for 10 minutes, stirring occasionally. Sprinkle the
gelatine over the 60 ml/4 tbsp of water in a bowl and leave until
spongy. Stand the bowl in a pan of hot water and leave until
dissolved. Stir the gelatine into the cranberry mixture, remove from
the heat and leave to cool slightly. Mix in the cheeses and vanilla
essence. Spoon the mixture into the base and spread evenly. Chill for
several hours until firm.