First the base, crush the cookies in a zip lock bag until a fine crumb. Melt the butter in a pan, then stir in the cookies and sugar. Press into the base of a springform pan and chill.

In a kitchen aid with a paddle attachment or with whatever you have to hand, mix cream cheese, lime and lemon juice and sugar until well combined and sugar has dissolved. In a separate bowl whip the cream. Lightly fold the cream into the cream cheese mix and spread over the chilled cookie base. Chill for a few hours.

For the glaze, strain/separate the juice from the seeds of the passion fruit, place in a pan with 5 tablespoons of sugar and simmer for about a minute until slightly reduced. Sauce will thicken when cooled. Drizzle desired amount onto cheesecake.

Keep cheesecake in fridge until ready to eat.