Begin by making the jello according to the package directions a day in advance, ensuring each flavor sets in different bread forms. Allow to chill for at least 4 hours until fully set.

Line a 22 cm springform pan with baking paper. Crush the digestive biscuits, mix with melted butter and brown sugar, then press firmly into the bottom of the pan. Refrigerate.

Soak gelatin sheets in cold water for 5 to 10 minutes. Heat pineapple juice with sugar until it boils, stir in soaked gelatin until dissolved, then cool slightly.

In a mixing bowl, whisk together sour cream, heavy cream, and cream cheese until light and fluffy. Gradually add the cooled pineapple juice mixture and lemon juice, mixing well.

Chop the set jello into small pieces and gently fold into the cream cheese filling. Pour the mixture over the chilled biscuit base, distributing evenly.

Place the assembled cheesecake in the refrigerator and let chill for at least 4 hours until fully set.