1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

2. In a medium bowl whisk together 2 1/4 cups (285g) flour 1 cup (200g) sugar and 1/4 teaspoon salt. Add 1/2 cup (115g) cold butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.

3. Press the mixture into the prepared baking sheet spreading it evenly to form a crust.

4. Bake the crust for 20-25 minutes or until it's lightly golden then let it cool completely.

5. In a blender or food processor puree 1 cup (200g) passion fruit until smooth then strain the puree through a fine-mesh sieve to remove the seeds.

6. In a large bowl beat 4 large eggs and 1 teaspoon vanilla extract until well combined. Add 1 cup (240ml) heavy cream 2 tablespoons lime juice the passion fruit puree and 1 cup (200g) confectioners sugar. Beat until smooth.

7. Pour the cheesecake batter over the cooled crust and smooth the top.

8. Bake the cheesecake for 40-45 minutes or until the edges are set and the center is slightly jiggly then let it cool completely.

9. Refrigerate the cheesecake for at least 4 hours or overnight then top with chopped fresh mint before serving.