Pan - Use a 22 cm / 9" springform pan (or similar size). Turn the base UPSIDE DOWN (for ease of removal later).

Line - Place a square sheet of baking paper on the base, then secure in springform pan (see video) with excess paper hanging out sides. Grease sides with butter and line with paper.

Blitz crackers into fine crumbs in a food processor.

Press - Add butter and sugar, blitz until combined. Pour into prepared cake pan. Press down firmly - base only, not sides.

Bloom gelatine - Put water in a heatproof bowl. Sprinkle gelatin over surface (don't dump in centre). Stir to partly dissolve. Set aside 5 minutes - it turns gelatinous.

Melt gelatine - Microwave 15 seconds on high x 2, stirring in between. Stir until dissolved (few tiny specks ok). Cool 5 minutes, but it must still be liquid when you add it into the cheesecake mixture. (You can re-melt in the microwave if necessary).

Puree mango - Place mango in food processor. Blitz until smooth. Measure out 3/4 cup and reserve for mango jelly, set aside.

Cheesecake filling - Add cream cheese, cream, sugar and gelatine mixture into food processor (2.5L/2.5qt/10 cup+ capacity - Note 3). Blitz for 30 seconds or so until smooth.

Pour into cake pan. Refrigerate 3+ hours until top is set before pouring the mango jelly on top.

Bloom gelatine - Pour water into bowl, sprinkle over gelatin. Leave 5+ min. Microwave on high 2 x 10 sec, stir well until granules dissolved. Set aside 5 minutes to cool.

Add mango - Place reserved mango puree (from step 4 under Filling) and lemon in a bowl. Pour over gelatin and whisk well.

Pour over cheesecake filling. Tilt cake around to spread.

Refrigerate 12 hours+.

Release pan sides, then use overhang paper to slide cheesecake onto serving plate. Then slide the paper out from under the cheesecake.

Whip cream - Place cream, vanilla and sugar in a bowl. Whip until the cream is softy whipped.

Decorate - Swirl the cream on top of the cheese. Top with more chopped mango and passionfruit pulp. Serve and relish in praises!