Combine biscuit crumbs and butter, press into base of a 20 cm spring form pan; chill.
Stir gelatine into pineapple juice, heat in saucepan or microwave on high for 30 secs, until dissolved.
Beat PHILADELPHIA cream cheese until smooth, blend in condensed milk, gelatine mixture and pineapple, pour into crumb crust. Chill for 2-3 hours.
Top with pineapple and serve.