Method

• 1.
  Preheat the oven to 160°C. Grease and line the base and sides of a 20cm x 30cm lamington pan with baking paper.

• 2.
  Combine crushed biscuit and butter in a bowl, then press into base of pan.
• 3.
  Chill for 30 minutes to set. Bake for 10-15 minutes until pale golden, then remove from oven and allow to cool completely.
• 4.
  Reduce oven to 120°C. Whiz cream cheese, cream, vanilla seeds, eggs, egg yolks and 1 cup (220g) sugar in a food processor until smooth.
• 5.
  Pour over the cooled base and return to the oven for 1 hour 15 minutes or until just set.
• 6.
  Wipe food processor clean, then whiz sour cream and 1/4 cup (55g) sugar until smooth. Pour over cheesecake and smooth top.
• 7.
  Return to oven and bake for a further 15 minutes or until set.
• 8.
  Remove from oven. Set aside to cool, then chill for 4 hours or overnight.
• 9.
  To make passionfruit syrup, place the remaining 1/2 cup (110g) sugar and 200ml water in a pan over low heat, stirring until sugar dissolves.
• 10.
  Increase the heat to medium-low and simmer for 8-10 minutes until slightly reduced.
• 11.
  Add passionfruit pulp, stirring to break up the membrane.
• 12.
  Remove from heat and cool slightly. Chill until ready to serve.
• 13.
  Cut cheesecake into twelve bars. Top each bar with pieces of fruit and drizzle with passionfruit syrup to serve.