Prepare the kiwi, lemon, blueberry, and raspberry jello according to the package instructions. Allow each flavor to set in separate molds for at least 4 hours or overnight.

Line a 22 cm springform pan with baking paper. Crush the digestive biscuits and mix with melted butter and brown sugar. Press into the pan base, then refrigerate for 30 minutes.

Soak gelatin sheets in cold water for 5 minutes. Heat pineapple juice and sugar over medium heat, then remove from heat. Squeeze excess water from gelatin and stir into the warm mixture until dissolved. Allow to cool.

In a mixing bowl, combine sour cream, heavy cream, and cream cheese. Whisk until smooth and fluffy. Fold in the cooled gelatin mixture and adjust with fresh lemon juice.

Remove jello from molds and cut into small pieces. Fold jello cubes into the cream filling, then pour over the chilled biscuit base evenly.

Cover cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight for best texture.

Carefully remove from the springform pan. Garnish with fresh fruits or chocolate sauce before serving.