• Take the ingredients out of the fridge to bring them to room temperature (especially the cream cheese).
• Wash and cut the 7 (approx.) passion fruits. Check for mold and spoon out the seeds.
• Add the seeds to a strainer or cheesecloth.
• Extract the pulp/juice and set aside.
• Retain some passion fruit seeds and pulp for the topping.
• Cut parchment paper to fit the base of a 9-inch cake pan. Or wrap the base of a springform pan with foil.
• Butter the sides of the cake pan and the paper.

Base

• Preheat oven at 325°F.
• Melt the butter in the microwave in 15 second intervals until melted.
• Add the biscuits, brown sugar and melted butter to food processor.
• Grind for 2 minutes to form a crumbly mixture.
• Turn the mixture over into the buttered cake pan.
• Press the crumbs into the sides and base of the pan until firm.
• Bake in the preheated oven for 15 minutes.
• Remove from the oven and allow to cool (at least 15 minutes).

Cheesecake

• Place a large roasting pan filled with water on the lower shelf or base of the oven underneath where the cake will go (or prep a water bath).
• Add cream cheese to the cake mixer.
• Cream for 5 minutes until light and fluffy.
• Scrape the sides.
• Add in the white sugar, yogurt and vanilla.
• Combine fully for 2 minutes.
• Mix in the passion fruit juice/pulp.
• Scrape the sides and base of the bowl.
• Add in eggs.
• Combine fully for another 2 minutes.
• Pour the batter onto the baked crust in the cake pan.
• Gently tap the sides of the pan to remove air bubbles.
• Place the cake pan in the oven on a higher shelf above the water pan.
• Bake for 60 to 75 minutes at 325°F.
• Turn off the heat. The edges should be slightly firm and the center should jiggle.
• Remove from the oven.
• Run a wet knife around the edges of the cakepan.
• Place the cake back into the warm oven (it should be off).
• Allow to cool slowly for about 3 hours.

Topping

• Place a small saucepan on low heat.
• Add water and sugar.
• Stir to dissolve the sugar.
• Cook for 3 to 5 minutes.
• Pour in the passion fruit juice.
• Simmer for another 3 to 5 minutes.
• Add the seeds.
• Heat for another 3 minutes.
• Turn off the heat.
• Leave to cool for 30 minutes (it will still be very runny).
• Spoon onto the cake and crust.
• Place the cake in the refrigerator to chill.
• Serve cold.