Blitz the biscuits to a fine crumb, then melt the butter over a medium heat and fold into the biscuits until well combined
Pat down into an 18cm tin, then leave in the fridge whilst you make the filling
Break up the chocolate and melt in n a bowl over a pan of hot water. Drain the mango and blend to a smooth paste
In a large mixing bowl, beat cream cheese, icing sugar and ¾ of the mango purée. Once well combined, beat in the white chocolate
In a separate, clean bowl, whip the cream to stiff peaks, then fold through the cream cheese mix
Spoon the filling over the biscuit base, and smooth other. Dollop over the remaining mango purée and swirl with a fork, then spoon over the passionfruit seeds. Refrigerate for at least 6 hours, then serve and enjoy!