Seville orange marmalade cheesecake

Method

1. Crush all the biscuits to crumbs either by pulsing in a food processor or by bashing in a large bowl with the end of a rolling pin.
2. Melt the butter in a small pan, then add to the biscuits with a pinch of salt. Mix well, then press into the base of the tin. Chill for at least 30 minutes.
3. For the filling, pulse the passion fruit pulp in a food processor, pour into a sieve over a jug/bowl and use a rubber spatula to push all the juice through (discard the seeds). Pour 165ml of the juice back into the food processor (drink the rest!) with the marmalade and whizz until smooth. Add the mascarpone, cream and icing sugar, then whizz again until smooth (or mix everything in a bowl with a whisk). Spread the mixture over the base, making a few dents on top, then chill overnight or for at least 3 hours until set.
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4. Let the cheesecake come to room temperature (this will make it easier to remove from the tin), then ease the sides and base of the tin from the cheesecake.
5. For the topping, mix the lemon juice and marmalade in a small bowl. Pour into a sieve and use a rubber spatula to push the mixture through into another bowl to create a smooth paste. Stir in the passion fruit juice and pulp, then drizzle over the top of the cheesecake to sit in those little indentations you made earlier. Serve as soon as you can.