Mango and Passionfruit Cheesecake Slices

Method

Preheat the oven to 160c. Grease and line a square baking tin.
Blitz the biscuits in a blender until you have fine crumbs. Melt the butter over a low heat and mix into the crumbs. Pour the mixture into the prepared tin, flattening it down but not pressing too tightly. Place in the fridge whilst you make your filling.
Place the sugar, flour and cream cheese into a large mixing bowl place and mix together. Once combined add the eggs in one at a time, and finally beat in the sour cream. Pour the mixture over the prepared base. Use a spoon to spoon over the compote and then use a chopstick to create a marbled pattern. Place in the oven for 20 - 30 minutes, until the cheesecake is set with a slight wobble in the centre.
Leave to cool, and then place in the fridge overnight. Remove from the tin and cut into slices.