Prepare your colored jello layers according to the package instructions, using kiwi, lemon, blueberry, and raspberry flavors to create vibrant hues. Pour the liquids into different containers and let them set in the refrigerator overnight, allowing them to firm up completely.

Line a 22 cm springform pan with baking paper. Crush digestive biscuits until finely ground, then mix with melted butter and brown sugar until well combined. Firmly press this mixture into the bottom of the prepared pan to create a crust, and refrigerate for at least 30 minutes until it sets.

Soak gelatin sheets in cold water for about 5-10 minutes. Meanwhile, heat pineapple juice with sugar over low heat until the sugar dissolves, then remove from heat. Once the gelatin is ready, squeeze out excess water and stir it into the warm pineapple juice mixture until fully dissolved; allow it to cool slightly.

In a large mixing bowl, whisk together sour cream, heavy cream, and cream cheese using an electric mixer until light and fluffy, which should take about 3-5 minutes. Gradually incorporate the cooled pineapple juice mixture and freshly squeezed lemon juice, blending until smooth.

Once the jello layers are fully set, chop them into small cubes and gently fold these colorful jello pieces into the creamy filling.

Pour the cream cheese filling over the chilled biscuit crust in the springform pan, spreading it evenly. Smooth the top and cover with plastic wrap, refrigerating it for at least four hours or overnight for optimal setting.

Once set, unlock the springform pan and remove the sides. Slice the Terrazzo Cheesecake into pieces and serve chilled.