Crush the digestive biscuits finely using a food processor or rolling pin. I do the latter! Simply put the biscuits into a ziplock bag and bash with a rolling pin until a fine crumb forms.

In a bowl, mix the crushed biscuits with the melted butter until fully combined.

Press the mixture firmly into the base of a tin and up the sides to create a crust and refrigerate while you prepare the filling.

In a large bowl add the cream cheese, mascarpone and icing sugar. Pour in the mango pulp & add the pulp of 6 passionfruits and whisk until fully incorporated.

In a separate bowl gently whip the 300ml double cream until it reaches soft peaks.

Fold the whipped cream into the mango cream cheese mixture until smooth and airy.

Spoon the cheesecake filling over the chilled base and smooth the top.

Refrigerate for at least 6 hours or preferably overnight until fully set.

To decorate, whip the remaining 300ml double cream until soft peaks form.

Spread or pipe the cream over the cheesecake and finish with the pulp of 4 passionfruits.

Chill until ready to serve.