Passionfruit Baked Cheesecake

This is my first attempt at a cheesecake of any kind - so bear with me :)

Thanks to our tiny oven, this cake cooked in half the time it should have, but also overcooked a little and ended up a bit dry. Next time I shall be paying more attention!

The topping is made with cornflour, but you can substitute gelatine if you like.

Passionfruit Baked Cheesecake

Pastry:

1 packet butternut snap biscuits

1/2 cup melted butter

1tsp cinammon

1tbs wholemeal flour 

Cheesecake filling: 

500gm cream cheese, pressed through a sieve

2 eggs

1/2 cup sugar

1tsp vanilla extract

1tbs lemon juice

1/4 cup passionfruit juice

Topping:

Pulp from approximately 8 passionfruit
1/4 cup sugar
2 Kiwifruits, peeled and sliced
1 tsp cornflour in 1/2 cup water

Pre-heat oven to 160 degrees celcius. Crush butternut snap biscuits until resembling fine breadcrumbs. Mix with melted butter, cinnamon and flour. Press onto the bottom and sides of a 9" pan. Cook for 10 minutes then cool.

Sieve room temperature cream cheese through a colander or strainer. In a seperate bowl, mix eggs, sugar and vanilla. Add to the cream cheese and beat well. Add lemon and passionfruit juices. Beat for approximately 5 minutes until smooth. Pour into prepared biscuit base.
Bake for 1 hour, or until top starts to turn golden. Leave in oven to cool with door open.

When cake is cooled, put passionfruit pulp and sugar into a saucepan. Bring to simmer. Add the cornflour in water and mix well. Keep stirring until boiled and then boil for approximately 2 minutes until glaze is thick and clear. Let cool for 10 minutes.
Spread a layer of glaze on cooled cake. Arrange sliced kiwifruit on top then top with rest of glaze.
Set aside to cool for an hour.
Place cake covered, in fridge overnight before serving.