First, make the base of the cheesecake. Mix together the melted butter and crumbled graham crackers, then press them into the bottom of an 8-inch spring form pan. Then place this in the fridge while you make the filling.

To make the filling, place the cream cheese in a bowl and with an electric mixer until smooth Add the sugar and combine. Then add the whipping cream, lemon juice, sakura liqueur and sakura jam and mix until smooth. Mix together the gelatin and water in a small bowl and microwave for 30 seconds. Add the gelatin to the filling, and mix together with an electric mixer until fully combined.

Pour the filling into the cake pan and return to the fridge to chill until set (approx. 3 hours).

Now, make the jelly topping. Combine ½ cup water, sakura liqueur, sakura jam, sugar and a few drops of pink food colouring in a small pot over medium heat. In a small bowl, combine the gelatin and ¼ cup water, and mix together. Microwave for 15-20 seconds or until warm. Add to the pot, and mix well. Allow the mixture to cool for about 10 minutes, then using a ladle, gently pour the jelly onto the top of the cheesecake, and arrange the 7 sakura flowers from the sakura liqueur on top.

Return the cheesecake to the fridge and chill until the jelly has set (approx 1 ½ hours). Then carefully remove the cake from the spring form pan by running a sharp knife around the edges of the cake, then release the sides of the pan and carefully slide off the cake. This is to ensure that the jelly topping stays intact and doesn’t tear. Enjoy!