How to Make the Crust:

• Place the oven rack in the middle of the oven and preheat to 350° F/ 180° C.
• Once you've turned the graham to crumbs in a food processor, combine it in a bowl with the sugar, cinnamon and melted butter using a silicon spatula.
• Transfer to a 9-inch (23 cm) diameter springform pan and press the crumbs firmly to the bottom to shape the crust.
• Place the pan in the oven and bake for about 8 minutes until nicely brown and firm.
• Turn own the heat in the oven too 300 °F/ 150° C
• While the crust is cooling you can continue preparing the filling.
• Once it's fully cooled, line the sides lightly with softened butter.

How to Make the Filling:

• Mix the cream cheese with a hand mixer until it gains a smooth consistency.
• Next, add the sugar and beat it until well dissolved and then the eggs one by one, making sure to incorporate each egg before adding the next.
• In a separate bowl add the heavy cream and beat it on low speed until smooth and creamy, then mix in the passion fruit juice.
• Pour the filling in the crust and put it in the oven to bake for 1 hour.
• Once the 1 hour is up, you'll see the middle of the cheesecake will still look underdone and loose. Just turn off the oven and leave it to rest in the oven for 45 minutes longer. The cheesecake top will be flat and lightly browned.
• Finally, remove the cheesecake from the oven and let it cool down to room temperature, then place it in the fridge for 2-3 hours or preferably overnight to set.

How to Make the Glaze:

• Pour the water in a measuring cup, add the gelatin and leave it, unstirred, until the gelatin absorbs the water.
• Take a small saucepan and stir the passion fruit juice with the sugar together on medium heat until all the sugar has dissolved and the liquid has heated well, but hasn't yet started to boil.
• Pour 1/2 cup of this juice in with the gelatin and stir to dissolve it. Once all the granules have melted, add to the rest of the juice in the pan and stir well.
• Prepare an ice bath in a large bowl and place the passionfruit/gelatin mixture pan on top, mixing until it gains a syrupy consistency.
• Pour the glaze over the cheesecake and smooth it out, making sure the layer is even.
• Let it firm in the fridge for about 2 hours.

How to Serve the Cheesecake:

• Remove the sides of the cheesecake's pan. Optionally, at this point you can decorate the top outer edge of the cake with a mix of whipped cream and passion fruit juice.
• To make it, whip the heavy cream and the juice together until firm and pipe through a pastry bag with a star-shaped nozzle.
• To get perfect slices when cutting the cake, rinse the knife blade in hot water before each cut.
• Store leftovers in the refrigerator.

Enjoy!