For the crust:
- 1 ½ cups graham cracker crumbs (or Maria cookies)
- 6 tbsp melted butter
- 2 tbsp sugar
For the filling:
- 16 oz cream cheese (2 blocks), at room temperature
- 1 cup heavy cream
- ½ cup sugar
- 1 tsp vanilla extract
- ½ cup passion fruit pulp (seedless)
Directions
Mix the graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press into the bottom of a pie dish or 9-inch springform pan. Refrigerate while you prepare the filling.
Beat the cream cheese with the sugar and vanilla until smooth. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture. Add the passion fruit pulp and stir until well combined.
Pour the mixture over the chilled crust and smooth the top. Refrigerate for at least 6 hours, or preferably overnight, until set.
In a small saucepan, heat the passion fruit pulp with the sugar. Once it starts to boil, add the dissolved cornstarch and stir until it slightly thickens. Let cool completely before pouring over the cheesecake.
Unmold, top with the passion fruit glaze if using, slice, and enjoy!