Cream cheese topping
1.Grease a 19cm x 29cm lamington pan.
2.Combine biscuits, butter and cinnamon in bowl, reserve 1/4 cup crumbs for topping. Press remaining crumbs evenly into prepared pan, refrigerate 30 minutes.
3.Meanwhile, make the topping; drain pineapple, reserve 1/2 cup syrup. Combine syrup, gelatine and sugar in saucepan, stir constantly over heat without boiling until gelatine and sugar are dissolved, cool. Push cottage cheese through sieve into bowl, stir in lemon juice, pineapple, sour cream and gelatine mixture.
4.Pour topping over base, sprinkle with reserved crumbs and crushed nuts, refrigerate until firm.
Keeping time: 2 days.Note