Wow your guests at Christmas with this showstopping dessert!

Ingredients:
200g digestive biscuits
30g desiccated coconut
60g butter
100g bar of white chocolate
3 x 180g tubs of full-fat cream cheese
100g caster sugar
200ml double cream
Zest of 2 limes
5 platinum grade gelatine leaves
200g passion fruit pulp (approximately 10 passion fruit), sifted but reserve 1 tbsp of the seeds
3 tbsp caster sugar
White chocolate balls to decorate

Method:
1. Preheat the oven to 180°C (fan 160°C/gas mark 4).

2. Put the biscuits and coconut into a food processor and mix to a fine crumb. Add the melted butter and mix again until combined.

3. Spoon the mixture into the base of a greased and lined 20cm springform tin. Smooth with the back of the spoon then bake for 10 minutes. Leave to cool completely.

4. Melt the chocolate in a bowl over a pan of hot water. Leave to cool for a few minutes.

5. In a bowl, beat together the cream cheese, sugar and melted chocolate. In another bowl, whisk the cream until it forms soft peaks. Gently fold the cream and lime zest into the chocolate mixture, then spoon over the biscuit base. Cover and chill for 2-3 hours.

6. For the jelly top, soak the gelatine leaves in a bowl of cold water for five minutes.

7. Put the passion fruit pulp, reserved seeds and sugar in a pan over a medium heat. Stir until the sugar has dissolved.

8. Squeeze the gelatine to remove excess water, then stir into the hot fruit mixture until dissolved. Cool for 15 minutes then spoon onto the cheesecake. Cover with a lid that doesn’t touch the topping (i.e. not clingfilm) and chill for several hours or overnight.

9. Decorate to your liking with the chocolate balls. To serve, run a knife around the edge to release the jelly, unclip the tin and transfer to your serving plate.