• 250g / 9oz packet scotch finger biscuits or buttery plain biscuit of your choice
• 1/4 cup butter – melted
• 1 teaspoon olive oil

• 1/4 cup water – boiled for gelatine
• 1 tablespoon gelatine
• 1/4 cup milk
• 3 tablespoons sugar
• 3 egg yolks – separated – set whites aside

• 375g / 13oz Philadelphia cream cheese – diced
• 3 tablespoons lemon juice
• 1 teaspoon vanilla essence
  

• 1/2 cup sour cream
  

Decoration

• 2 kiwi fruits – remove skin, rinse, slice in round, halve slices
• 10 strawberries – remove leaves, washed, quarter lengthwise
• 2 passion fruits – pulp and juice

1. Preheat fan-forced oven to 180C / 356F.
2. In a food processor or blender crush biscuits by pulsing to form a crumb mixture.
3. In a small pot melt butter on a low heat.
4. In a small bowl add biscuits and butter and mix to combine.
5. Oil the base of an oven proof round dish 28cm / 11in.
6. Add crumb mixture to form an even base, pat down first with tablespoon and finally with palm of hands to form a firm base. 
7. Add to oven and bake for 15 minutes.  Remove and set aside to cool.

1. In a small bowl add gelatine and boiled water.  Mix with a fork and set aside.
2. Beat (hand, mix master, food processor or blender) egg yolks, milk and 3 tablespoons of sugar for 1 minute. 
3. Add to small pot and on low heat allow to cook slightly to a thin custard for 5 minutes, checking to be sure not to curdle and stir occasionally.
4. Remove custard from heat and add gelatine mixture.  Set aside to cool.

1. Beat (hand, mix master, food processor or blender) egg whites until stiff.
2. Gradually add 3 tablespoons of sugar beating till combined.  Set aside.

1. Beat Philadelphia cheese (hand, mix master, food processor or blender) on low to soften for 1 minute.
2. Add lemon juice and vanilla essence until a soft creamy mixture forms for a further 1 minute.

1. Add custard filling and sour cream to cheese filling beat (hand, mix master, food processor or blender) slowly until all mixtures combines.
2. Fold in the egg white filling, by beating slowly (hand, mix master, food processor or blender) for less than a minute.  Make sure all combines and it is smooth without over beating it.Pour filling into cool base.  Place in fridge for at least 3 hours to set.
3. Pour filling into cool base.  Place in fridge for at least 3 hours to set.

1. On day of serving prepare fruit.
2. Assemble fruit by placing Kiwi fruit in circle around the edge of plate.
3. Drizzle passion fruit pulp and juice in the centre of the cheese cake.
4. Arrange quartered strawberries on top of the kiwi fruit.
5. Complete centre with kiwi fruit and strawberries.
6. Cut into serving slices and serve.  Store covered in fridge.