Put the butter into a saucepan and melt over a low heat. Put the biscuits into a plastic bag and use a rolling pin to crush them to crumbs.
Pour the crumbs into a large bowl and then add the melted butter. Mix thoroughly and then press the mixture into the base of a large cake tin, individual mousse rings or individual ramequins. Press down firmly to create an even layer for the base of your cheesecake(s).
Break the chocolate into small pieces and place in a heatproof bowl. Bring the double cream to the boil and then add it to the chocolate. Leave to sit for about 2 minutes before stirring into a smooth ganache.
Incorporate the passion fruit puree into the ganache, and set aside until cooled, but do not refrigerate.
Place the cream cheese and caster sugar in a bowl and beat with an electric whisk until smooth. Fold in the chocolate ganache and then spoon the mixture on top of the biscuit base. Use the back of a dessert spoon to smooth down the surface and then chill for a few hours or overnight if possible.
Remove the cheesecake(s) from the moulds, if necessary.
Serve with the passion fruit syrup.
Bring the remaining passion fruit puree and caster sugar up to a gentle simmer, and stir to dissolve the sugar.
Simmer for 5 minutes before transferring to a bowl. Keep chilled until needed.
«If you cannot find passion fruit puree in the freezer section of the supermarket, substitute with fresh fruits (1 fruit=50g) or with a good quality passion fruit nectar or coulis.»