Crush the biscuits so that they resemble a coarse crumble. Melt the butter and mix with the crushed biscuits. Set this mixture aside.
Place the gelatine leaves in a bowl of cold water to soften.
Split the vanilla pods in half, scrape out the seeds and add to a saucepan, along with the water and sugar, bring to the boil and reduce to a syrup. Remove from the heat and add the softened gelatine leaves, stirring gently until they are completely dissolved.
Use a spatula to work and soften the cream cheese and then mix in the sugar syrup.
Lay stainless steel serving rings on a lined baking tray and then add the biscuit mixture to the rings. Press down firmly to make the base. Add the cheesecake mixture to the rings and then place in the fridge. Refrigerate for at least 3 hours to ensure that the cheesecakes are set.
Place the blackcurrants, sugar and the agar agar in a saucepan and bring to the boil, stirring all the time. Once the mixture comes to the boil, stir for one minute. The jam should be starting to thicken. Remove from the heat and pass the mixture through a sieve into a bowl. Cover with cling film and allow to cool.
Once the jam has cooled, spoon it on top of the set cheesecakes and carefully remove the serving rings. Gently heat the sides of the ring with a blowtorch if you have trouble removing them.
«If you are unable to find the agar agar in supermarkets, use one tablespoon of cornflour in the jam to help it thicken.»