Unbaked cheesecake

Mix the biscuits and butter and press into the bottom of a 22 cm loose-bottomed tin. Chill.
Whip the cream until soft peaks form.
Add the instant pudding and beat well.
Whisk in the yoghurt and cream cheese.
Pour the mixture into the crust and chill until set.
Mix the granadilla purée with the cornflour and heat until slightly thickened.
Leave to cool before pouring over the set cheesecake.
Keep chilled.