Line the bottom of a 9’’ springform tin with greaseproof paper.
Make the crust: Combine the crust ingredients in the bowl of a food processor and pulse until well combined. Press mixture into bottom of springform pan. Arrange the sliced Battenberg around the sides of the tin, to form a ‘crust’ up the sides of the tin.
Make the cheesecake: Cover the gelatine leaves with cold water and leave to soak for 5 minutes.
Cream the softened cream cheese and icing sugar together until smooth. Gradually add the vanilla extract and mix until smooth. Add the cream and whisk until smooth.
Put the boiling water into a small bowl and add the soaked gelatine. Stir until it has dissolved and there are no lumps. Add to the cheesecake mix and stir well.
Divide cheesecake mixture equally in two and tint with the different food colouring using a toothpick to adjust colour intensity.
Pour ¼ of the pink mixture over biscuit base and freeze for 20 minutes, ensuring the layer is completely frozen before adding ¼ of the yellow mixture. Repeat with the remaining pink and yellow mixture then after the final freezing period, refrigerate for 4 hours.
Serve: Once firm, gently release the tin and cut out a circle of marzipan the same size as the top of the cheesecake and place on top of the cheesecake, pressing down with your fingers to seal.
