Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until the texture is like damp sand. Press the mixture firmly into the bottom of a 9-inch springform pan, making sure it’s packed evenly.

Bake for 10 minutes, then let it cool while you prepare the cheesecake filling. Lower the oven temperature to 325°F (160°C).

In a large bowl, beat the cream cheese and sugar together until completely smooth and creamy. (Pro tip: make sure your cream cheese is room temperature so it blends easily.)

Mix in the vanilla extract, then add the eggs one at a time, beating well after each addition. Next, stir in the sour cream and heavy cream until fully combined. Finally, fold in the seedless passionfruit pulp, making sure it’s evenly distributed.

Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.

Bake at 325°F (160°C) for about 60 minutes. The center should still be slightly jiggly, it will firm up as it cools.

Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour. This slow cooling process helps prevent cracks.

Once it has cooled to room temperature, refrigerate the cheesecake for at least 4 hours, preferably overnight.

While your cheesecake is chilling, prepare the coulis. In a small saucepan, combine the passionfruit pulp and sugar over medium heat until the sugar dissolves.

In a separate bowl, mix the cornstarch and lemon juice to make a slurry. Stir this into the passionfruit mixture and cook, stirring constantly, for 3-5 minutes until it thickens. Remove from heat and let it cool to room temperature.

Once the cheesecake is fully set, pour the cooled passionfruit coulis over the top, spreading it evenly. Refrigerate for another hour to let the topping set.

Carefully remove the cheesecake from the springform pan, slice, and serve chilled.