Step 1

Line the bottom of a 22 cm / 9-inch Springform Pan with baking paper and lightly grease the sides.

Step 2

Finely crush the Digestive Biscuits and place them in a large mixing bowl. Melt the Butter and pour it over the crushed biscuits. Mix until you get a mixture that resembles thick, wet sand.

Step 3

Firmly press the crumbs on the bottom of the pan to create the crust, making sure it is very tightly packed (See note 1). Place in the fridge to chill while you prepare the cheesecake mixture.

Step 4

Preheat your oven on 140'c / 285'f and place the oven rack on its lowest position.

Step 5

Place the Cream Cheese and Sour Cream (both at room temperature) in a large bowl or the bowl of your stand mixer. Mix together with a hand mixer or the paddle attachment of your stand mixer on medium to high speed for a few minutes until light and fluffy (see note 2).

Step 6

Add the Sugar and Passion Fruit Pulp. Mix on a medium speed, stopping as soon as combined.

Step 7

Add the Eggs one at a time, mixing until just combined before adding the next one (see note 3).

Step 8

Pour the passion fruit cheesecake batter over the chilled crust. Carefully tap the pan over a hard surface a few times to pop any large air bubbles.

Step 9

Place in the oven on the lowest rack and bake for 60 to 70 minutes (see note 4).

Step 10

Turn off the oven, slightly open the door and leave the cheesecake to cool down in there for 1 hour. Take it out and leave at room temperature for another hour, then place in the fridge to chill for at least 3 hours or overnight.

Step 11

Place the Passion Fruit Pulp, Sugar, Cornstarch and Lemon Juice in a small saucepan. Place on the stove on low to medium heat and leave to simmer for 5 to 10 minutes, or until the sugar has dissolved and the juices have thickened.

Step 12

Leave to cool down completely before pouring it over the chilled cheesecake.

Step 13

Optionally, finish with fresh slices of passion fruit, some mint leaves and sprinkle of desiccated coconut.