Grease a 20cm flan dish.
Place 200g biscuits into a food processor and pulse until they've turned into crumbs. Alternatively place them in a bag and bash with a rolling pin.
Melt 80g butter and stir into the biscuits until well combined. Press into the base of the flan dish. Place in the fridge.
Sift 110g icing sugar into a large mixing bowl and beat with 300g cream cheese until thick and thoroughly mixed. Pour in 150ml double cream and beat again until thick and creamy.
Cut open four of the passion fruits and scrape out the juice and pulp. Stir into the cream mixture.
Remove the biscuit base from the fridge and pour the creamy mixture over the top, smoothing the top.
Cool in the fridge for 1-2 hours, or longer, until set.
Place 2 tbsp honey, 1 tbsp sweet chilli sauce and the juice and pulp of the remaining two passion fruits into a small saucepan. Heat gently over a low heat until the honey has dissolved and the sauce has thickened, this will take around five minutes.
Allow to cool slightly, then spread over the top of the cheesecake.
Return to the fridge for another 30 minutes or so to allow the topping to set.