Break the biscuits up into crumbs.
Add the rest of the ingredients for the biscuit base to a mixing bowl and mix well. Reserve.
In a food processor add the tofu, cream cheese and sugar. Blend until smooth. Reserve.
Over a double boiler warm thickened cream.
Add the gelatin to a small heatproof bowl.
Boil 50ml of water and pour over the gelatin, stirring to dissolve.
Add gelatin mixture to the warm thickened cream. Let cool.
Add the cream mixture to the tofu mixture in a food processor/mixing bowl until well combined.
Pour the tofu mixture into six lightly greased 4cm x 6cm moulds and let set in the refrigerator for two hours.
Remove cheesecake from the refrigerator, turn it out onto chilled plates.
Plate the biscuit crumb mixture and passionfruit on the plate.
Accompany with Elato Cold Brew Decaf Cafe Latte Ice Cream.
Prepare a warm (not hot) drink, to enhance the taste, by warming up your mouth between spoons of ice cream and chilled cheesecake.