Blitz up the custard creams into a fine crumb. You can do this in a food processor or by putting them into a sandwich bag and bashing them with a rolling pin.

Melt the butter over a medium heat.

Add the crushed biscuits into a mixing bowl, then pour in the butter and mix it until it's well combined.

Pat it down into an 18cm springform tin. Put it in the fridge whilst you get the filling ready.

Melt the white chocolate in a heatproof bowl over a pan of simmering water. Once it's melted set it aside to cool slightly.

Drain the juice from the mango then use a food processor to blitz it up to a pureé.

In a large mixing bowl, add 3/4 of the mango pureé (the rest will go on top), the cream cheese and the icing sugar. Use an electric whisk and beat it until it' well combined.

Add in the white chocolate and beat well.

In a separate bowl, whip the double cream to stiff peaks. Then add it into the rest of the mixture and fold it through.

Spoon the mix onto the cheesecake base and smooth it over. Dollop over the remaining mango pureé then use a fork to swirl it through.

Spoon over the passion fruit seeds then place the cheesecake in the fridge to set, it will take at least six hours but ideally leave it in the fridge overnight.

I served it with a mango & passionfruit coulis and raspberries.