50 g (2 oz) butter, melted, plus extra for greasing
400 g (13 oz) cream cheese
75 g (3 oz) icing sugar, sifted
2 teaspoons vanilla extract
200 ml (7 fl oz) double cream
Mix together the crushed gingernuts and butter. Place 6 metal rings, each 9 cm (3 1/2 inches) across, on serving plates. Alternatively, cut 12 strips of baking paper and place 2 in a cross-shape in the bottom of 6 lightly greased individual ramekins, leaving the ends hanging over the sides. Press the crumbs into the bottom of the rings or ramekins and put them in the freezer while you make the filling.
Beat together the cream cheese, icing sugar and vanilla extract until smooth. Then beat in the double cream until the mixture thickens. Spoon the mixture into the rings or ramekins and return to the freezer until firmly set, about 10 minutes.
Carefully ease the rings off the cheesecakes or lift them from the ramekins using the baking paper. Scoop out the passionfruit pulp and spoon over the cheesecakes to serve.