Passionfruit curd ripple cheesecake

Ingredients

• 250g packet nice biscuits
• 140g butter, melted, cooled
• 500g cream cheese, at room temperature
• 155g (3/4 cup) caster sugar
• 300ml carton sour cream
• 3 eggs
• 1 cup lemon curd
• 170g tin Passionfruit pulp
• 180g white cooking chocolate
• 125ml (1/2 cup) thickened cream

Directions

1. Preheat oven to 160°C/140°C fan forced.
2. Release the base from a 22cm springform pan and invert. Line base with baking paper, allowing paper to overhang the edge. Secure the base back into the pan. Alternatively, use 28 x 18cm lamington tray and increase biscuits by 50%.
3. Place the biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Transfer to the prepared pan. Use the back of a spoon to spread and press the biscuit mixture firmly over the base and up the side of the pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
4. Mix the passionfruit pulp into the lemon curd
5. Place the cream cheese and sugar in a clean food processor and process until smooth. Add the sour cream and eggs and process until well combined and smooth.
6. Pour half of the cheesecake mixture into the biscuit base. Use a teaspoon to dollop 80ml (1⁄3 cup) of the curd on top. Use a skewer to swirl slightly. Repeat with the remaining cheesecake mixture and another 1⁄3 cup of the curd. Bake for 1 hour or until the cheesecake is just set in the centre but still wobbles slightly. Turn the oven off. Leave the cheesecake in the oven, with the door slightly ajar, until cooled completely (this will prevent the cake from cracking).
7. Place white chocolate and cream into a heatproof bowl, and melt in mircowave on medium power. Allow to cool until warm.
8. Spread chocolate mixture over cheesecake and top with remaining curd.
9. Place in the fridge for 4 hours to chill.