Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

Cheesecake Filling

Make the cheesecake filling

In a large mixing bowl, beat mascarpone cheese, cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition. Pour filling over cooled crust and smooth the top.

Bake the cheesecake

Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let it cool inside for 1 hour. Remove from the oven and refrigerate for at least 4 hours or overnight.

Passionfruit Mango Curd

Make the passionfruit mango curd

In a saucepan, whisk together passionfruit puree, mango puree, sugar, and eggs. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in butter until melted. Let cool, then spread over the chilled cheesecake.

Toasted Coconut Meringue

Prepare the meringue

In a clean bowl, beat egg whites until soft peaks form. Gradually add sugar, and continue to beat until stiff peaks form. Gently fold in toasted coconut. Spread meringue over the top of the cheesecake.

Toast the meringue

Using a kitchen torch or broiler, toast the meringue until golden brown. Be careful not to burn.

Tropical Fruit Compote

Make the fruit compote

In a bowl, mix assorted tropical fruits, honey or sugar, and lime juice. Let sit for 15 minutes before serving.

Assembly

Assemble the cheesecake

Once the cheesecake is chilled and the meringue is toasted, serve with the tropical fruit compote spooned over the top.