How to Make Passionfruit Cheesecake

• Preheat your oven to 325°F (160°C). Ensuring your oven is preheated is crucial for baking the cheesecake evenly!
• Combine the graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Mix until crumbly and well blended, resembling damp sand.
• Press this mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake for 10 minutes, then take it out and let it cool completely.
• Beat the softened cream cheese in a large mixing bowl using an electric mixer until smooth and creamy, about 2-3 minutes.
• Add the granulated sugar and vanilla extract gradually, mixing until combined.
• Incorporate the eggs one at a time, mixing on low speed after each addition until just blended.
• Fold in the sour cream and passionfruit pulp gently until everything is beautifully combined.
• Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
• Bake it in your preheated oven for 50-60 minutes.
• Cool the cheesecake slowly by turning off the oven and cracking the door ajar. Let it sit in the oven for about 1 hour.
• Refrigerate the cheesecake for at least 4 hours, or overnight for optimal results.
• Drizzle the extra passionfruit pulp over the cheesecake before serving.
• Remove the sides of the springform pan carefully, slice the cheesecake, and serve chilled.