Line the bottom of an 8 inch (20cm) spring form cake tin with grease proof paper. Adding the melted butter to the bread crumb mixture and mix until combined. Transfer the mixture to the prepared tin and press down until flat. Chill it in a refrigerator for 20min. Soak the gelatin leaves in water and leave for 5min or until soft. Put the double cream in a sauce pan with sugar and heat until warm and the sugar has dissolved. Add the softened gelatin leaves to the warm cream, and stir until dissolved. Remove from the heat and set aside.
Put the chocolate in a heatproof glass bowl and sit over a sauce pan filled with a couple of inches of simmering water. Melt the chocolate completely and set aside. Mix the Yogurt, cream cheese, vanilla and passion fruit in the large bowl. Fold the double cream mixture into the yogurt mixture Put in half the cream cheese mixture, then add half the melted chocolate, followed by the rest of the cream cheese mixture and melted chocolate. Using a fork, mix it until their is a marbled effect showing on the top of the cake.
Chill in a refrigerator for 3hours. Run the back of knife around the tin to remove, then serve with the extra passion fruit pulp.
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