Ingredients: -
Base: -
3 Cups Crushed Plain Biscuits,
55 g melted butter 
Cheesecake: -
625 g Cream Cheese,
1 Cup Greek Yoghurt,
2 tsp Vanilla Extract,
2 Large Eggs,
100 g Icing Sugar,
Make passionfruit pulp from 6-8 passionfruit 
Passionfruit Topping: -
Passionfruit pulp,
50 g Caster Sugar,
1 Tbsp. All Purpose Flour,
1/3 Cup Water 
METHOD: -
Grease and line a 20 cm round cake pan with cooking paper and preheat the oven to 160°C.
Crush the plain biscuits and mix in the melted butter.
Spread evenly over the base of the pan and refrigerate while making the rest of the cheesecake.
Beat the cream cheese until smooth. Add the yoghurt in and beat until smooth.
Beat in the eggs, icing sugar and vanilla extract.
Stir through the passionfruit pulp and pour over the biscuit base in an even layer.
Tap on the bench a few times to release any air bubbles.
Bake for 50-60 mins. The middle should still be slightly wobbly.
Turn off the heat and allow it to cool to room temperature in the oven before placing it in the fridge for 4-8 hours.
While the cheesecake is baking, or chilling make the passionfruit reduction.
Place the passionfruit pulp, sugar, flour and water into a saucepan over a medium heat and bring to the boil. Boil for two mins then remove from heat and refrigerate until serving.
Top the cheesecake with the passionfruit reduction.