Prepare the Pan

Cup of Yum
1. Line a 9inch spring form pan with parchment paper on the bottom and on the sides.

Make the Crust

1. Add the crackers, melted butter, sugar and pinch of salt to the basin of a food processor.
2. Pulse the crust ingredients until they're crumbled and combined.
3. Pour the crumb mixture into the lined pan. Press it down using the back of a measuring cup or glass on the bottom and on the sides. Do this well so that it does not crumble apart as you slice into the cheesecake.
4. Freeze the pan while you prepare the filling, at least 10 minutes.

Make the filling

1. In a large mixer with whisk attachment, whip the heavy whipping cream until stiff peaks form.
2. Meanwhile, bloom the gelatin by adding it to the water and whisking it, then microwave no more than 15 seconds. Whisk again to help it cool slightly and set aside.
3. Add in the cream cheese. Whip it into the whipped cream for 3-5 minutes, or until airy and fluffy.
4. Whip in the sweetened condensed milk for about 2 minutes
5. Then pour in the passion fruit pulp and the gelatin. Whip for 3-5 minutes until well combined and smooth.
6. Pour over the chilled crust and refrigerate at least 8 hours or overnight. Wrap in plastic wrap to ensure a film doesn't form on the cheesecake.

Make the topping

1. Once the cheesecake has set, top it with the remaining passion fruit pulp or with passion fruit curd or passion fruit sauce.
2. Let it chill another hour so the topping can set a little.
3. Remove from the fridge 15 minutes before you intend to serve, then slice and serve with additional sauce if desired.

Bom Apetite!