Passionfruit Cheesecake

Preheat oven to 325°F. Wrap the bottom edges of a 9” springform pan with aluminum foil to prevent leakage during baking. Set aside.
In a medium bowl, stir together finely crushed Lotus biscuits, brown sugar, and melted butter until it resembles wet sand.
Transfer into your springform pan and use a silicone spatula to firmly press the crumbs into the bottom and up the sides of the pan.
Bake crust for 10-15 minutes. Let it cool completely before filling with the cheesecake mixture.

While the crust bakes and cools, make the cheesecake batter. In a large mixing bowl, use an electric mixer with whisk attachment to beat the softened cream cheese until it’s creamy.
Add in the granulated sugar, greek yogurt, and vanilla extract and mix until smooth. Add in the passionfruit puree and mix until combined. Finally, add in the eggs and mix until smooth and creamy.
Pour the cheesecake mixture on top of the crust in your springform pan. Use a spatula to smooth the top, if needed.
Place a second pan on the bottom rack of your oven and fill it with about 1” of boiling water. Place your cheesecake on the middle rack.
Bake cheesecake for 65-70 minutes or until the edges of the cake are set but the center is still slightly jiggly when you shake the pan.
After removing the cheesecake from the oven, immediately run an offset spatula around the outer edge to release the sides from the pan to prevent cracking as the cheesecake will shrink as it cools.
Let cool completely before covering and chilling in the fridge for at least 4 hours or overnight.
Before serving, top cheesecake with a layer of passionfruit puree.