Add melted butter and process again so that all the crumbs are coated with butter.
Transfer the crumbs to your prepared springform pan and use the base of a glass or the bottom of a measuring cup to press down on the crust from the top so that you pack it in tightly and make the top of the crust nice and smooth.
Place the crust into the freezer to set while you prepare the filling.
Cheesecake Filling:
Add softened cream cheese, sour cream, powdered sugar and vanilla extract to the bowl of your stand mixer and beat together until smooth.
Add heavy cream and beat in until thickened and smooth.
Spread the filling over the cookie crust and smooth it down evenly.
Place into the fridge to set for 6-8 hours or overnight.
Passion Fruit Topping:
Cut the passion fruits in half and scoop out the centers. Add the passion fruit pulp and seeds, white granulated sugar and lemon juice to a saucepan and heat it on medium heat, stirring regularly.
Bring it to a simmer and then leave it to simmer (gentle bubbles on top and along the sides) for 15 minutes, stirring occasionally until thickened and reduced.
