base and sides:
75 g butter, melted
1 cup biscuit crumbs
1/4 cup icing sugar
1 each: Zespri green and gold kiwifruit

filling:
3 eggs, separated
1/2 cup sugar
250 g each: ricotta cheese, cream cheese
2 Zespri gold kiwis, peeled and mashed
1 cup cream, whipped

topping:
extra Zespri kiwifruit

Lightly grease a loose-based 23 cm cake pan. Prepare the crust by combining the crushed biscuits, icing sugar and butter. Mix well. Press into the base of the pan. Peel and slice the kiwifruit and stand in a single row around the inside of the pan.
To prepare the filling, place the egg yolks and sugar in the top of a double boiler and whisk over boiling water, until thick and creamy. Cool.
Beat the cheeses, until well blended. Add the cooled egg mixture and mix well. Fold the mashed kiwifruit into the cheese mixture with the whipped cream. Beat the egg whites to the soft peak stage. Fold into the cheese mixture. Pour into the prepared pan, cover and freeze, until firm.
To serve, remove the cheesecake from the freezer and stand at room temperature to soften slightly -about 15 minutes. Garnish with extra peeled and diced kiwifruit. Alternatively, remove slices of the cheesecake as required and return the remainder to the freezer.