Make the Base Grind the digestive biscuits into fine crumbs and mix with the melted butter until it resembles wet sand. Press into the bottom and up the sides of a 20 cm (8-inch) springform pan. Place it in the fridge to chill while you prepare the filling.
Prepare the Cheesecake Filling In a large bowl, mix the cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until combined and fluffy. Set aside.
Make the Fruit Compote In a saucepan, add the diced mango, passionfruit juice, grapefruit juice, and sugar. Bring to a gentle simmer over medium heat and cook for 5–7 minutes, stirring occasionally. In a small bowl, mix the cornstarch with a splash of water and stir it into the compote. Cook for another minute until slightly thickened. Let it cool completely.
Assemble the Cheesecake Pour half of the cheesecake filling into the chilled crust and smooth it into an even layer. Spoon the cooled tropical compote evenly on top. Add the remaining cheesecake filling and smooth out the top. Give the pan a gentle tap to level it.
Chill Cover and refrigerate the cheesecake for at least 4 hours or until completely set.
Flip & Serve Once set, carefully flip the cheesecake upside down onto a serving plate (use parchment paper if needed). Remove the springform pan, now the biscuit base is on top and the creamy cheesecake with fruit compote is underneath. Slice and enjoy!
