Prepare the Pan

• Line a 9inch spring form pan with parchment paper on the bottom and on the sides.

Make the Crust

• Add the crackers, melted butter, sugar and pinch of salt to the basin of a food processor.
• Pulse the crust ingredients until they're crumbled and combined.
• 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.
• Freeze the pan while you prepare the filling, at least 10 minutes.

Make the filling

• In a large mixer with whisk attachment, whip the heavy whipping cream until stiff peaks form.
• 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.
• Add in the cream cheese. Whip it into the whipped cream for 3-5 minutes, or until airy and fluffy.
• Whip in the sweetened condensed milk for about 2 minutes
• Then pour in the passion fruit pulp and the gelatin. Whip for 3-5 minutes until well combined and smooth.
• 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

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

Bom Apetite!