Passion fruit chilled cheesecake Recipe

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250 g digestive biscuits (actually you can use 200 g of biscuits and 50 g of cornflakes)
80 g butter (salted or otherwise)
300 g cream cheese
180 ml cream
3 passion fruits
1/2 cup sugar
4 tbsp water
3 sheets of gelatin
2 tsp Cointreau (orange liquor)

How to make Passion fruit chilled cheesecake

Finely crushed biscuits, add melted butter and press into a 8 cm pan (or any container of your choice).
Refrigerate until base becomes hard.
Beat cream cheese and sugar until the sugar has dissolved and the batter looks smooth and creamy.
Cut the passion fruits into halves and scoop out the pulp before stirring it into the cream cheese mix.
Beat whipped cream and liqour until soft peaks form.
Fold in whipped cream until the cream cheese and whipped cream are well mixed.
Add gelatin to the water (make sure that the water is boiled) and stir until it dissolves. Leave aside to cool.
Fold the gelatin into the cheese mix gently.
Pour into the pan/container and freeze for at least six hours. Overnight is best.
Serve with a topping of passion fruit or as is.

Details here.