Preheat oven to 180°C.

In a bowl mix together all the dry ingredients.

Add the wet ingredients to the centre of the bowl and whisk to form a smooth batter.

Mix tutti frutti with a little flour and add it to batter.

Pour into a greased and lined 7" cake tin.

Bake for 25 - 30 minutes or until a tooth pick inserted comes out clean.

Flip onto a wire rack and cool completely.

Cover with cling film and refrigerate for at least 3 hours.

Mix together veg gelatin and water and set aside for 5 minutes.

In a sauce pan heat milk and sugar. When the sugar is completely dissolved, remove from flame.

Add the bloomed gelatin and mix until it dissolves in the milk.

Set aside to cool.

In a bowl beat cream cheese until soft. Add in the milk mixture and mix well.

Take a spring form tin or a loose bottomed cake tin.

Place the cake inside the tin and drizzle some simple syrup (a combination of equal amount of sugar and water, boiled and cooled)

Now pour the filling on the cake.

Cover with cling film and freeze until it is set.

Remove the cheese cake from the tin, and place on a serving plate.

Decorate it with some tutti frutti.

Slice it up and serve immediately.