Pineapple Cheesecake

15 Digestive biscuits
1/4 cup melted butter
1 tbsp powdered sugar
1 cup milk
1 1/2 cup sugar
4 egg yolks
3 Tbsp gelatine
2 cups cream-chilled
2 cups hung curd
1/2 cup pureed pineapple or pineapple jam or pineapple slices for decoration
A 10" spring form/loose based cake tin lined on the sides
Crush biscuits and mix in butter and powdered sugar. 
Line the base of the cake tin and keep aside.
Sprinkle gelatine in the 1/2 cup water and let it soak.
Place into a double boiler, the milk, sugar and the yolks 
Cook over low heat till well mixed and slightly thickened.
Add the soaked gelatine and continue stirring till it reaches a coating consistency.
Cool till partially set. Whip cream till thick. 
Fold the curd and pineapple into the milk mixture, then the whipped cream.
Transfer mixture to cake tin, level it smooth 
Leave to set in refrigerator 6-8 hours or overnight.
Transfer on to a serving dish, garnish and serve chilled.

Courtesy: Chef Niru Gupta