Silky smooth creamy New York Cheesecake with a tart, tangy flavorful passionfruit topping.

Food process graham crackers coarsely and mix with melted butter. Press into a 9" springform pan and bake at 350 for 4 min. to set

Step 2

Beat one brick cream cheese, 1/3 cup sugar and the corn starch on low for 3 minutes, scraping down the sides after each minute.

Step 3:

Beat in the rest of the cream cheese, 1 package at a time, for one min. each. Add the rest of the sugar and beat, then the vanilla and eggs one at a time, . Gently mix in cream just until combined.

Step 4:

Pour on top of crust and place in a water bath. Bake at 350*F for about 75 minutes, until the top and edges have set and the inside is still a little wobbly. Cool on counter 3 hours.

Step 5:

Mix together corn starch and water in a small bowl. Combine with passionfruit puree and sugar in a saucepan over medium heat. Bring to gentle boil and stir until it becomes translucent. Cool for 10-15 min.

Step 6:

Pour topping on top of cooled cheesecake then refrigerate 3+ hours, but preferably overnight. Enjoy!