Passionfruit Cheesecake

1: Crush the biscuits into a fine crumb, add the melted butter and press it into an 8-inch cake tin.

2: Refrigerate the biscuit base.

3: Whisk the heavy cream to soft peaks, then add the icing sugar, cream cheese, and melted white chocolate. Whisk until smooth.

4: Combine in the passionfruit (with or without seeds) into the mixture.

5: Pour the mixture into the cake tin over the biscuit base and refrigerate for 5 hours or overnight.

6: When ready to serve, whip the heavy cream and top with passionfruit pulp and wedges of passionfruit.