The Perfect Passion Fuit Cheesecake Non Baked - vanilla cookies

Method

• Put the cookies in the blender and crush them.
• You don't want them as a fine powder because they will stick to the container later on.
• Melt the butter gently in a microwave.
• 30 seconds should do the trick for most of it and the rest will melt with the gentle heat from the container.
• Mix with the cookies very well.
• Don't be tempted to add more butter - you don' t want a dough.
• You just want the cookies to stick together.
• Cover a pyrex container approximately 11x7 inches and 1 - 1.5 inches deep with the base you just made.
• For the filling: Dissolve the powder gelatin as directed in the package,.
• Boil the passionfruit in plenty of water and then cut them in halves.
• Use a colander to catch the seeds and keep the juices from inside the passionfruit in a cup.
• You should have at least 3/4 cup of it.
• Keep the seeds.
• In the blender mix the juice of the passionfruits - but make sure you leave at least 2 tablespoons of juice for decoration, the evaporated milk, the sugar, the gelatin and the cream cheese.
• Once the blend is smooth and homogenous, pour over the pyrex container and put in the fridge.
• For an extra kick you can squeeze a lime's juice into the blend.
• It will give it a bit more of tartness over the passion fruit flavour.
• Once gelatinised (wait a minimum of two hours), pour over gently the remaining passionfruit juice, which should look a bright yellow/golden.
• Pour it in zigzag or swrils or just however you think it'll look nice.
• Add some of the seeds on top if you'd like, and then grate a bit of chocolate to finish.