Baked Passionfruit Cheesecake

• 
  
• 250g plain sweet biscuits
• 125g butter, melted
• 500g cream cheese, softened
• 1 cup caster sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 2 tablespoons lemon juice
• 300g sour cream
• 5-6 passionfruit
• 1 tablespoon cornflour
• 1/4 cup castor sugar, extra
• 
  

1. Preheat oven to 150°C. Grease a 22cm round springform pan.
2. Place biscuits in food processor. Process until fine crumbs. Add butter. Process until combined. Press mixture over base and sides of pan. Refrigerate for 30 minutes.
3. Beat cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs, 1 at a time, beating to combine. Fold in lemon juice and sour cream.
4. Pour into prepared pan. Bake for50 minutes or until centre is just firm. Allow to cool in oven for 3 hours, with door slightly ajar. Refrigerate overnight
5. Mix cornflour with 1/3 cup water and put into a saucepan with passionfruit pulp and extra sugar.  Stir over heat until thickened.  Spread over chilled cheesecake and chill for several hours.  Serve.