Set your oven to 325°F (165°C) to start warming up while you prepare your cheesecake batter.

In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until all the crumbs are coated. Press this mixture into the bottom of a 9-inch springform pan evenly to form the crust.

In a large mixing bowl, add the softened cream cheese and sugar. Beat on medium speed until the mixture becomes smooth and creamy, typically about 2-3 minutes.

Add the sour cream and passion fruit puree, then continue mixing until well combined.

Mix in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

Stir in the vanilla extract.

Pour the cheesecake batter over the prepared crust in the springform pan. Bake for approximately 60 minutes, or until the edges are set but the center still has a slight jiggle.

Once baked, turn off the oven and crack the oven door. Allow the cheesecake to cool inside the oven for about 1 hour.

Remove the cheesecake from the oven and let it cool completely at room temperature.

Once cool, refrigerate for at least 4 hours, preferably overnight, to set.

Release the sides of the springform pan and slice your cheesecake into wedges.

You can serve it as is or top it with whipped cream, fresh fruit, or additional passion fruit puree.