Grease the side with
Nonstick Cooking Spray (as needed)
and line the cake pan base with parchment paper.
In a mixing bowl, add
Biscoff Cookies (1 2/3 cups)
Unsalted Butter (1/4 cup)
. Mix until it is well combined.
Transfer that cheesecake base to the cake pan and use the back of the spoon to spread and press firmly on the bottom of the pan. Let it sit in the fridge until you finish mixing the filling.
Preheat the oven to 325 degrees F (160 degrees C).
In a mixing bowl cream together the
Cream Cheese (2 cups)
Caster Sugar (2/3 cup)
Salt (1 pinch)
Corn Starch (2 Tbsp)
Add 2 whole
and 2 egg yolks, one at a time. Mix until just combined.
Sour Cream (1 cup)
Passion Fruit Juice (1/4 cup)
Lime Zest (1)
. Mix until combined.
Spread the cheesecake filling on top of the base. Gently tap the cake pan a couple of times to remove the excess air bubbles. Bake for 35-40 minutes.
Bring the cheesecake out of the oven and leave it at room temperature for about 30 minutes. Meanwhile, in a mixing bowl, mix together the
Sour Cream (3/4 cup)
Passion Fruit Juice (2 Tbsp)
Granulated Sugar (1 Tbsp)
Spread the mixture on top of the cheesecake, and chill in the fridge for at least 2 hours.
While the cheesecake is in the fridge, make the cheesecake topping sauce. In a saucepan over medium, add
Passion Fruit Pulp (1/2 cup)
Mango Juice (2 Tbsp)
, 1 Tbsp of
Lime Juice (1)
Granulated Sugar (1/3 cup)
. Simmer for about 15 minutes until it starts to thicken. Then transfer the topping to a bowl to cool down completely.
Bring the cheesecake out of the fridge. Slice, and serve with the passion fruit topping sauce.