First Step: Grease and line the base and sides of a 20 cm loose-bottomed cake tin with non-stick baking paper. Blitz the 200 g gingernut biscuits into fine crumbs using a food processor, add the 60 g melted butter, and blend again until crumbly. Press the mixture into the tin to form a compact layer, then chill in the fridge.

Second Step: Melt the 400 g good-quality white chocolate in a heatproof bowl over barely simmering water, stirring until smooth, then let it cool to room temperature.

Third Step: Scoop the pulp from the 3 passion fruits into a sieve over a bowl and press with a spoon to extract the juice.

Fourth Step: In a mixing bowl, whisk the 600 g full-fat cream cheese and 150 ml double cream until just holding shape. Pour in the melted white chocolate and passion fruit juice, whisking until fully combined.

Fifth Step: Spoon the mixture evenly over the chilled biscuit base, smooth the top, cover with cling film, and chill for at least 6 hours or overnight.

Sixth Step: To decorate, whisk the 300 ml double cream to medium peaks, spread it over the cheesecake, and garnish with pulp from the remaining 3 passion fruits.