2 cups wine (zinfandel for cheese, sauterne or other sweet dessert wine for cheesecake)
1 envelope unflavored gelatin
whole Brie or Camembert cheeses, small or large
1 cheesecake, store-bought or homemade
Fresh pansies, violas, nasturtium petals, etc
Combine the wine and gelatin in a saucepan and let sit until the gelatin is dissolved, about 5 to 10 minutes. Heat on low, stirring until the gelatin is completely melted and clear. Chill in the refrigerator until the liquid becomes syrupy and thick.
Spoon a thin layer of the chilled gelatin mixture over the cake and refrigerate until set. Arrange the flowers and petals in an attractive pattern on top, pressing them lightly into the gelatin. Spoon another layer of gelatin on top and return to the refrigerator to set. Repeat if necessary to make sure the flowers are completely covered. Keep refrigerated until close to serving time.