Passion fruit cheesecake with a baked crumble crust

Split the passion fruit and scoop out the seeds with a spoon to release the juice.

Pulse cold diced butter, sugar, flour, salt and a splash of passion fruit juice or water in a food processor until it loosely comes together like damp sand.

Spread on a baking tray and bake 20 minutes at 350F, until solid golden brown; cool.

Whisk sour cream, cream cheese, whole egg, sugar, cornstarch and a generous amount of passion fruit juice in a large bowl until silky smooth; rest 30 minutes.

Blend the baked crumble in the food processor with a little more butter and sugar for about a minute, until like sandy clay and moldable (an egg yolk makes it easier, with a little flour if too wet).

Press the base and sides evenly into a mini springform pan, using a jar top or similar round object to shape it.

Bake the crust shell at 350F for 20 to 25 minutes; cool about 10 minutes.

Fill to the top with the filling and bake 45 minutes at 300F with a tray of water on a bottom rack to stop the top browning too much.

Cool at room temperature at least an hour before refrigerating, or it collapses; then chill until completely set.

Release from the pan with a butter knife or offset spatula, slice, and drizzle with passion fruit syrup.