Prepare the jello layers by dissolving each jello powder in boiling water and chilling in separate molds overnight until fully set.

Create the biscuit base by crushing the digestive biscuits and mixing with melted butter and brown sugar, then press into a lined springform pan.

Dissolve gelatin sheets in cold water, then combine with boiling pineapple juice and sugar until fully dissolved. Allow to cool.

Prepare the cream cheese filling by whisking together sour cream, heavy cream, and cream cheese until fluffy, then mix in the cooled pineapple juice and lemon juice.

Fold the diced jello into the cream cheese filling, then pour over the biscuit crust and refrigerate for at least four hours until set.

Serve the Terrazzo Cheesecake by removing from the springform pan, slicing, and garnishing as desired.