1. Grease a 24cm round springform pan (base measures 22cm). Line base and side with baking paper, extending paper 2cm above edge of pan.
2. Process biscuits until finely chopped. Add butter. Process until mixture is well combined. Press mixture over base of prepared pan. Refrigerate while preparing filling.
3. To make filling, sprinkle gelatine over water in a small heatproof jug. Stand jug in a pan of simmering water and stir over heat until dissolved. Remove and cool for 2 minutes.
Beat cream cheese, sugar and vanilla in a large bowl with an electric mixer until light and fluffy. On low speed, beat in gelatine mixture. Fold in cream then pavlova until just combined.
4. Spoon filling over biscuit base. Cover and refrigerate overnight, or until set.
5. To serve, remove side of pan and place cheesecake on a large serving plate. Spread thickened whipped cream over top.
Decorate with strawberries, mango, kiwifruit and passionfruit pulp.

For more wonderful recipes from New Idea's Food Director Barbara Northwood, check out the latest issue of New Idea - on sale now!