The Best Passionfruit Cheesecake

Preheat the oven to 350F.
Place your cookies in a food processor or blender and grind them into fine. Alternatively, you can put your cookies in a gallon-size plastic bag and crush the cookies with a rolling pin until fine.
Place your graham cracker crumbs in a medium bowl. Add your sugar and butter. Mix until well combined. Be sure any large chunks are crushed.
Pour your cookie mixture evenly into a 9 or 10-inch springform pan. Press the crumbs down along the bottom and side of the pan to form the crust. Be sure to pat the crumbs evenly. Alternatively, you can use the back of a measuring cup or spoon to pat the crumbs and form the crust.
Bake the crust for 10 minutes. Once done, remove from oven and set aside. Reduce the oven to 325F.

Bring about 8-10 cups of water to a boil. Next, place one oven rack at the bottom of the oven and another in the center. Then, place a large roasting pan on the bottom rack. Then, open the oven and gently pour the boiling water in the roasting pan.

In a large bowl, blend your cream cheese until smooth. Add sugar and beat until well incorporated. Add the vanilla, passionfruit juice and yogurt. Blend until well combined (this is the part where I like to sneak a taste). Ensure to scrap the sides of the mixing bowl with a rubber spatula to ensure all of the filling is incorporated and well mixed.
Add eggs one at a time, beating each egg into the mixture before adding another egg. Once well mixed, place the filling in the crust.

Carefully place the cheesecake on the middle rack above the rack with the roasting pan of steamy water and close the oven door. Then, bake for 60-70 minutes. Give the cheesecake a gentle shake. It should still be a bit wobbly in the middle. Once done, turn the oven off, and crack the oven door. Leave the cheesecake in the oven for about 1 hour.
Remove the cheesecake and let the cheesecake rest on the counter at room temperature for 1-2 hours.

While the cheesecake is cooling, make your passionfruit topping. Heat a medium-size saucepan on medium-low. Add the passionfruit and sugar. Let cook until the sugar is dissolved, frequently whisking.
Once the sugar is dissolved, add vanilla bean paste until incorporated. Mix arrow root starch with the cold water to make a slurry. Make sure there are no clumps. Add the slurry to the passionfruit mixture. Stir until thickened. Once thickened, remove from heat and set aside to cool.
Add your passionfruit glaze to the top of your cheesecake before transfering the cheesecake to the refrigerator.
Transfer to the refrigerator, uncovered, for at least for 4 hours or overnight.
Once the cheesecake has set and you are ready to serve, take the cheesecake out of the refrigerator and run a warm knife around the edges to loosen it. Cut and enjoy!