Combine biscuit crumbs and butter and press into the base of a 22 cm spring form pan, chill for 20 mins.

Stir the gelatine into the water and microwave on high for 30 seconds. (Alternatively, place gelatine mixture in a small jug over hot water; stir until dissolved).

Beat PHILADELPHIA until smooth, add gelatine mixture, condensed milk, lemon juice, passionfruit pulp and mango puree. Pour into crumb crust.

Chill for 3 hours or overnight before serving. Top with mango slices and passionfruit.