Ingredients
Method
1.Process biscuits and cinnamon in a food processor to make fine crumbs. Addthe butter; process to combine. Using a flat-based glass, press crumb mixture evenly over base and side of a 23cm (base measurement) round (3cm deep), fluted tart pan with removable base. Freeze while preparing the filling.
2.Process cream cheese and essence until smooth. Add condensed milk. Process until smooth. Transfer mixture to a bowl. Fold in peach and passionfruit pulp. Spoon mixture into biscuit shell; level surface. Freeze overnight or until firm.
3.Stand the cheesecake for 15 minutes before serving. Serve topped with extra passionfruit pulp.
