Lightly grease and line the base of a 22cm spring-form pan with baking paper. Place biscuits into a food processor. Process until fine crumbs form. Add melted butter and process until well combined. Press mixture into the base of pan. Refrigerate for 30 minutes

Meanwhile, wash and dry food processor bowl. Peel 1 mango and remove flesh. Puree mango in food processor bowl. Set aside. Stir gelatine and boiling water in a cup until gelatine dissolves. Set aside. Melt chocolate in a heatproof bowl in the microwave on medium power for 1 minute at a time, stirring with a metal spoon, until just melted. Stir and set aside

Using an electric hand beater, mix cream cheese and sugar until light and fluffy. Beat in gelatine mixture, melted chocolate and cream. Swirl through pureed mango. Spoon mixture into biscuit base. Cover and refrigerate overnight

To serve, transfer cheesecake to a serving plate. Peel and slice remaining mango. Decorate cheesecake with mango, drizzle with passionfruit pulp and serve