Step 1

Preheat oven to 150°C. Line a baking tray with baking paper. Place chocolate on the lined tray. Bake for 10 mins. Remove from the oven and spread chocolate into an even layer. Bake, stirring halfway through cooking, for a further 15 mins or until golden brown (chocolate will be chalky).

Step 2

Grease a 24cm (base measurement) round tart tin with removable base. Line the base with baking paper.

Step 3

Place biscuits and almond meal in a food processor and process until finely crushed. Add the butter and process until combined. Spoon the mixture into the prepared tin. Use a straight-sided glass to spread and press the biscuit mixture evenly over the base and side of the tin. Place in the fridge for 30 mins to chill.

Step 4

Meanwhile, place the chocolate and cream in a saucepan over medium heat. Cook, stirring, for 5 mins or until the chocolate melts and mixture is smooth.

Step 5

Place the sugar, cream cheese and lemon rind in a clean food processor and process until smooth. Add eggs, lemon juice and the chocolate mixture and process until combined. Pour over the biscuit base. Bake for 30-35 mins or until just set. Turn off the oven and leave cheesecake in the oven for 20 mins with the door ajar. Set aside to cool. Place in the fridge for 1 hour to chill.

Step 6

Meanwhile, place the passionfruit and extra sugar in a saucepan over medium heat. Bring to the boil and cook for 1-2 mins or until the sugar dissolves. Stir in the extra lemon juice and set aside to cool.

Step 7

Arrange the mango in a spiral pattern over the cheesecake. Drizzle with passion fruit mixture to serve.