By daily 
No-Bake Passion Fruit Cheesecake
Ingredients:
For the Crust:
28 Golden Oreo Cookies 
⅓ cup (75g) butter, melted 
For the Cheesecake Filling:
16 oz. (450g) cream cheese, full fat, brick style, softened 
⅓ cup (80g) sour cream, full fat 
1 cup (120g) powdered sugar 
1 teaspoon vanilla extract 
1 cup (240ml) heavy cream, cold 
For the Topping:
1 ¼ cups (250g) passion fruit pulp (with seeds) 
⅓ cup (66g) white granulated sugar
½ tablespoon freshly squeezed lemon juice 
Instructions:
Prepare the Springform Pan:Flip the base of an 8-inch round springform pan upside down to eliminate the lip.
Spray the base with non-stick spray and line the bottom with a square piece of parchment paper, securing it with the sides of the pan.
Optionally, line the sides with strips of parchment paper for easier removal later.
Make the Crust:In a food processor, add the Golden Oreo cookies and pulse them into fine crumbs.
Add the melted butter and process until the crumbs are well coated.
Press the crumb mixture evenly into the bottom of the prepared springform pan using the bottom of a glass or measuring cup.
Place the crust in the freezer to set while you prepare the filling.
Prepare the Cheesecake Filling:In a stand mixer, combine the softened cream cheese, sour cream, powdered sugar, and vanilla extract. Beat until smooth.
Add the heavy cream and continue to beat until thickened and smooth.
Spread the cheesecake filling over the cookie crust, smoothing the top.
Refrigerate for 6-8 hours or overnight until set.
Make the Passion Fruit Topping:Cut the passion fruits in half and scoop out the pulp and seeds.
In a saucepan, combine the passion fruit pulp, white granulated sugar, and lemon juice. Heat over medium, stirring regularly.
Bring to a simmer and cook for about 15 minutes until thickened, stirring occasionally.
Remove from heat and allow it to cool for 30 minutes at room temperature. Then cover and refrigerate for 2-3 hours or overnight to thicken further.
Assemble and Serve:Once the cheesecake has set, carefully use the parchment overhang to remove it from the springform pan.
Pour the cooled passion fruit topping over the cheesecake and smooth it out.
Slice into pieces and serve chilled.
Enjoy 