Place the butter in a pot to melt with the powdered ginger and at the same time place the digestives, ginger nuts and hazelnuts into a food processor and pulse to a crumble.

Mix the butter and the crumbs together and then spread this into the base of your tin in an even layer. Place the tin into the fridge to set. It will take approximately 40 minutes to an hour to set.

Place the juice of 16 passion fruit (you can sieve out the seeds) into a pot and simmer to reduce by 60-70 per cent. Pour into a bowl and place in the freezer for 15 minutes to cool. While it is cooling, place the Philadelphia, mascarpone, condensed milk and vanilla in a mixing bowl with the spade attachment on and whip on a low speed for five minutes.

Once whipped, add the reduced passion fruit juice and mix it in for a further 10 seconds.

Remove the base from the fridge and fill the tin with the cheesecake mix and place back in the fridge.

To make the mango jelly topping (optional), place the mango juice into a pot and reduce by almost half. Soak the gelatine in cold water, then remove the leaves and squeeze out the excess water. Whisk the gelatine into the mango juice while it is still warm, until it dissolves. Add the lemon juice.

Remove the cheesecake from the fridge and pour the jelly mixture on top in an even layer. Place back in the fridge for two hours to set. Serve with whipped cream or creme fraiche