Biscuit base - Grease the sides of a 8 inch removable cake pan and line the bottom with parchment paper. Blend biscuits and haw flakes to fine and mix well with melted butter (add little more butter if you find the crumbly biscuits are too dry). Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan and place it in the refrigerator for later use.

Add egg yolks one at a time and beat until all combined.

In another clean bowl, whisk egg whites till foamy. Add sugar in batches and whisk to peak form. Use a rubber spatula to fold egg whites to cheese mixture in 3 batches.

Gently pour cheese mixture into prepared cake pan. **Wrap the cake pan with aluminium foil to prevent cheesecake batter seeped through the pan

Steam bake in preheated oven at 160 deg C for about 1 hour. It should feel set, but not rigidly so.

Leave cheesecake to cool completely in pan before adding the topping jelly on top.

Topping - Blend haw flakes to fine. Then combine with water and sugar in a small pot.

Stir mixture to boil under medium fire until haw flakes dissolved. Then add in the soaked gelatin and stir well again till gelatin melted (you may sieve the liquid mixture if you find the haw flakes are not completely dissolved) and leave liquid to cool completely.

Lastly pour liquid mixture on top of the cheesecake and chill the cheesecake in the refrigerator for a few hours or overnight.

Remove the cake from cake pan, decorate with fresh cream and haw flakes or as desired.