Line the base and sides of a 20 cm spring-form pan with baking paper. Place biscuits into a food processor and process until fine crumbs form. Add melted butter and process until well combined. Spoon mixture into the base of the prepared pan. Using the base of a glass, press crumbs to evenly line the base.

Refrigerate for 30 minutes.

Heat lime juice in a heatproof jug in the microwave for 20-30 seconds or until hot. Add gelatine and whisk until gelatine dissolves. Set aside to cool.

Using an electric mixer, beat cream cheese, condensed milk, sugar and vanilla until smooth. Add gelatine mixture and lime zest. Beat until well combined. Gently fold through whipped cream. Spoon mixture into the pan. Cover and chill for 5 hours or overnight.

For the summer fruit topping, Transfer chilled cheesecake to a serving plate. Decorate with lychees, mango and lime slices. Drizzle with passionfruit pulp and serve.