Biscuit base

• Place the coconut biscuits in a bowl and crush them until fine. I used a 25 cm stainless steel muddler, but you can also use a rolling pin, a food processor, or the bottom of a heavy glass.
• Melt the unsalted butter and add it to the crushed biscuits. Mix well until the texture resembles wet sand.
• Spoon the biscuit mixture into your baking dish. Use a spatula or the back of a spoon to press it down firmly into an even layer.
• Set the biscuit base aside while you prepare the cheesecake filling.

Cheesecake mixture

• Add the jelly powder to a bowl and pour over ¾ cup of boiling water. Stir until completely dissolved and smooth, with no granules remaining.

  Note: If the jelly feels grainy, place the bowl over a double boiler and gently heat while stirring until smooth.
• Set the dissolved jelly aside and allow it to cool to room temperature.

  Note: Adding hot jelly to the cottage cheese can cause the proteins to clump and the jelly to form granules.
• In a separate bowl, mix the cottage cheese and condensed milk until smooth and well combined.
• Once the jelly has cooled, add it to the cottage cheese and condensed milk mixture. Stir gently until combined.
• In another bowl, whip the fresh cream until soft peaks form. Do not overwhip, as this can cause the cream to split.
• Gently fold the whipped cream into the cheesecake mixture, being careful not to overmix. This helps keep the filling light and airy.
• Pour the cheesecake mixture over the prepared biscuit base. Smooth the top with a spatula.
• Refrigerate overnight, or until fully set (6 - 8 hours).
• Before serving, spoon the granadilla (passion fruit) pulp over the top to decorate.