Base: Pop the biscuits in a freezer bag. Crush into a fine crumb and then melt the butter. Pour the butter into the freezer bag and combine well. Press well into the tin. Chill in the fridge until the filling is made.
Filling:
Soak the gelatine in cold water (approx 100mls) until it turns soft and wobbly.
Open the tins of mango drain and blitz to a fine, smooth pulp in the food processor.
With an electric whisk beat the cream cheese, sugar and vanilla together.
Warm the coconut milk in a saucepan on the hob. Lift off the heat. Remove the gelatine from the water and pop into the coconut milk.
Whip the fresh cream until it forms soft peaks.
Fold the cream and puree into the cream cheese.
Pour in the coconut milk and gelatine mixture in next.
Cut open the passion fruit in half. Using a tea strainer scoop out all the mixture - just push all the juice through and discard the seeds.
Stir everything together, pour over the base and chill in the fridge.
Jelly: To make the jelly soak 2 more gelatine sheets in 100 mls cold water. Warm the coulis in a small saucepan. Remove from the heat and pop in the gelatine when wobbly and soft. Allow to dissolve. Pour over the top of the cheesecake and chill for a minimum of 4 hours.
