½ x 250g packet Arnott’s Nice Biscuits
¼ cup desiccated coconut
75g unsalted butter, melted
180g block white cooking chocolate, chopped
2 teaspoons powdered gelatine
2 x 250g block cream cheese, chopped, at room temperature
1 ½ cups creamy vanilla yoghurt
½ cup icing sugar mixture
300ml tub thickened cream, whipped
¾ cup fresh passionfruit pulp
¼ cup icing sugar mixture
1 teaspoon powdered gelatine
Invert base of a 23cm round springform pan (base measures 22cm). Grease base and side, lining base with baking paper.
Process biscuits and coconut in a food processor until finely crushed. Add butter. Process until combined. Press over base of prepared pan. Refrigerate.
To make filling, place chocolate in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl from heat. Cool for 10 minutes.
Sprinkle gelatine over 2 tablespoons water in a small heatproof jug. Sit jug in same pan of simmering water. Stir until gelatine is dissolved. Remove. Cool 5 minutes.
Process cream cheese, yoghurt and sugar in a food processor until smooth. With motor operating, add chocolate and gelatine mixture. Process until smooth. Transfer to a large bowl. Fold in whipped cream.
To make passionfruit layer, whisk passionfruit and sugar in a medium jug. Sprinkle gelatine over 1 tablespoon water in a small heatproof jug. Sit jug in a saucepan of simmering water. Stir until gelatine is dissolved. Quickly whisk into passionfruit mixture.
Pour half the cream cheese mixture over biscuit base. Smooth over top. Pour over half the passionfruit mixture. Dollop remaining cream cheese mixture over passionfruit mixture. Gently spread to cover. Pour over remaining passionfruit mixture. Cover. Refrigerate overnight, or until set.
To serve, remove side of pan. Transfer cheesecake to a serving plate.
TIP! Inverting the base of pan makes it easier to remove the finished cheesecake. For a more intense tropical fruit flavour, replace vanilla yoghurt with mango passionfruit yoghurt.