Step 1

Process biscuits until fine. Add butter and ginger, process until combined. Press mixture over the base of a 22cm springform pan. Refrigerate 30 minutes.

Step 2

Meanwhile, make filling: Strain the syrup from the canned passionfruit into a small heatproof jug. Discard the seeds. Add lime rind, then sprinkle over the gelatine. Stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes.

Step 3

Stir in palm sugar to jug.

Step 4

Beat cream cheese in a medium bowl with an electric mixer until smooth then beat in the gelatine mixture. Fold in whipped cream.

Step 5

Pour filling into springform pan over base. Cover and refrigerate overnight.

Step 6

Serve cheesecake topped with sliced mango and fresh passionfruit pulp.