What is better for chilled cheesecake - pectin or gelatin? I am currently doing my food technology GCSE coursework and need a Lemon Cheesecake recipe for next week.

I was planning on having an enriched shortcrust base, with a chilled lemon cheesecake filling. It will also have raspberry coulis and meringue peaks as a garnish.

I saw a picture on Instagram of a cheesecake with clear, strawberry jelly (I don't know if it was jello [American word for 'jelly' in British English], or jelly [a clear conserve]). I want to know what it was, 'jello' or 'jelly' because jelly requires pectin (thus heat) to set but jello just requires gelatin.

What is my best course of action, because in my eyes, if I make jelly, it would set too quickly, therefore I would need to pour it onto the cheesecake whilst it's hot, thus melting the filling; but jello wouldn't need any heat?
Probably the jelly is something like the brand Oetker which comes clear or fruit-flavoured. It is indeed poured warm; cheesecake will survive if it's a cm or less layer.

Alternatively, boil up some apricot jam (or strawberry), take off heat a few minutes and sieve through a tea strainer over cheesecake. 
Keep stirring the pot if you are slow.