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Heat the oven to 160C (140C fan)/325F/gas 3 and line a muffin tin with paper cases.
Using a blender, or a sandwich bag and a rolling pin, crush the ginger nuts and Hobnobs until they resemble breadcrumbs. Tip into a small bowl, add the melted butter and stir well to combine.
Press a tablespoon of the biscuit mixture into each muffin case, then bake for 10 minutes. Remove and leave to cool while you prepare the filling.
In a large bowl, beat the cream cheese until smooth. Add the sugar, mix well, then add the eggs and whisk until fully incorporated. Next, whisk in the flour and salt until smooth, followed by the white chocolate and yoghurt, stirring until the mixture is smooth.
Pour this mixture into each muffin case until they are three-quarters full, or evenly distributed between 10 cases. Bake for 25 minutes, remove from the oven and leave to cool. Once cooled, chill in the fridge until cold.
For the topping, combine the lime zest and juice, passion fruit seeds and diced mango in a bowl. Spoon this mixture on to each mini cheesecake just before serving.