Step 1: Preheat your oven to 160°C (320°F). Combine the crushed biscuits and melted butter in a bowl, then press the mixture firmly into the base of a 9-inch springform pan. Bake for 10 minutes and let cool.
Step 2: In a large bowl, beat the room temperature cream cheese and 200g of sugar until smooth and creamy. Use a low speed to avoid adding too much air.
Step 3: Add the eggs one at a time, mixing just until combined. Stir in the sour cream, 150ml of strained passionfruit pulp, and vanilla extract.
Step 4: Pour the filling over the prepared crust. Wrap the pan in foil and place in a water bath. Bake for 65-75 minutes until the edges are set but the center still has a slight jiggle.
Step 5: Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Remove and cool completely on a wire rack before refrigerating for at least 6 hours.
Step 6: Prepare the glaze by heating the fresh passionfruit seeds/pulp with 2 tbsp sugar and cornstarch in a small saucepan until thickened. Once cooled, spread over the top of the cheesecake.