Place the biscuits in a bowl and break up until you have a coarse crumble. Melt the butter and then add to the crushed biscuits. Press the mixture into individual cheesecake moulds.
Soak the gelatine leaves in cold water to soften.
Cut the vanilla pod in half and scrape out the seeds.
Beat together the egg yolks and the sugar.
Place the milk and the vanilla in a pan and bring to the boil. Once boiling, add the milk to the egg and sugar mixture. Stir gently and then return the mixture to the pan and cook until you have a custard that coats the back of a spoon.
Add the softened gelatine leaves to the pan and stir until dissolved. Remove the vanilla pods from the mixture and then allow to cool to room temperature.
Mix together the cream cheese and the fromage frais. Add the cooled custard to the mixture, stir together and then pour onto the biscuit bases. Transfer to the fridge and chill for 45 minutes.
Peel the fruit, removing the core from the mango and the pineapple. Cut the fruit into small dice.
Place the orange juice, sugar and passion fruit seeds in a saucepan. Mix the corn starch with a little water and then add to the pan. Bring to the boil, reduce to a syrup and then strain to remove the passion fruit seeds.
To serve: remove the cheesecakes from the moulds and top with the tropical fruit salad. Finish with the passion fruit and orange drizzle.
«This recipe also works well using digestive biscuits for the base.»