Prepare the biscuit base by mixing together the crushed biscuits and melted butter. Press into the base of the cake tin and even out. Put into the fridge to chill and harden up. Meanwhile, prepare the filling by melting the jelly in the boiling water. Put aside and allow to cool down completely, but still not set. Meanwhile, whip the cream to stiff peaks and chill. When the jelly has cooled down, whisk in the cream cheese, then carefully fold in the whipped cream. Pour the mixture onto the prepared biscuit base and even out. Chill in the fridge for 2-3 hours, or until the cheesecake has completely set. To serve, remove the cheesecake from the tin and serve decorated with lemon slices and mint leaves.