Preheat your oven to 350°F (180°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

In a large mixing bowl, whisk together flour, baking powder, salt, brown sugar, and granulated sugar.

Cut in the cold unsalted butter until the mixture resembles coarse crumbs. Add eggs and vanilla extract, mixing gently.

Press about two-thirds of the crumb mixture into the bottom and sides of the prepared pan. Chill while preparing the cheesecake filling.

In another bowl, beat cream cheese, granulated sugar, cornstarch, and vanilla extract until smooth. Gradually add eggs one at a time.

Spread less than half of the cheesecake filling over the chilled crust. Scatter diced kiwi over the cheesecake layer, followed by the rest of the cheesecake mixture.

Top with fresh pineapple and mango slices, then sprinkle remaining crumb mixture over the top.

Bake for 55 to 65 minutes until golden brown. Tent with aluminum foil if browning too quickly.

Cool completely in the pan on a wire rack before slicing.

Optional: Mix powdered sugar with a little milk to create icing and drizzle over the cooled cake before serving.