Step 1: Prepare Jello - Follow the package instructions for the kiwi, lemon, blueberry, and raspberry jello. It's best to prepare the jello a day in advance, allowing it to set properly. Pour the liquid into four small bread molds for individual layers, and let them cool at room temperature before transferring to the refrigerator until fully set, about 4 hours.

Step 2: Make Crust - Line a 22 cm springform pan with baking paper. Crush the digestive biscuits into fine crumbs using a food processor. Melt the butter and mix it with brown sugar and crumbs until everything is well combined. Press this mixture firmly into the bottom of the pan. Chill in the refrigerator while you prepare the cheesecake filling.

Step 3: Dissolve Gelatin - Soak gelatin sheets in a bowl of cold water for about 5 minutes. In a small saucepan, boil pineapple juice over medium heat, adding sugar until fully dissolved. Remove from heat and stir in softened gelatin until completely dissolved. Allow the mixture to cool slightly.

Step 4: Mix Filling - In a large mixing bowl, whisk sour cream, heavy cream, and cream cheese together until fluffy and smooth, about 3-4 minutes. Gradually incorporate the cooled pineapple juice mixture and add lemon juice, mixing until everything is just combined.

Step 5: Assemble Cake - Carefully cut the jello into uneven-sized cubes. Gently fold these colorful pieces into the cheesecake mixture and pour filling over the prepared biscuit crust, spreading it evenly. Cover with plastic wrap and refrigerate for at least 4 hours or until set.