Grease a 9” springform pan and line the bottom with parchment paper.

Preheat the oven to 325°F.

In a medium mixing bowl or directly in the base of the springform pan, stir together graham cracker crumbs, melted butter, and ⅓ cup granulated sugar until thoroughly combined.

Press graham cracker mixture into the springform pan, creating a thick, even layer across the bottom and halfway up the sides of the pan. Pack down the crumbs so that the crust holds together. Place in the fridge or freezer to firm while preparing the cheesecake filling.

In a large mixing bowl, beat the cream cheese and 1 ½ cups granulated sugar with a hand mixer (or standing mixer) until light and fluffy.

Add salt, flour, vanilla, heavy cream, and sour cream. Mix just until combined.

By hand, mix in the eggs, one at a time. Stir gently to prevent extra air from getting into the mixture.

Stir in ½ cup of passionfruit syrup, reserving the remainder to top the finished cheesecake.

Transfer the cheesecake mixture into the graham cracker crust.

Wrap the springform pan in TWO LAYERS of aluminum foil (to prevent water from getting in) and place the pan into a larger vessel that can hold water at least 1” up the sides of the pan.

Fill with water to create a water bath for the cheesecake.

Bake for 60-70 minutes. The cheesecake should appear matte across the top surface and the outer edges should be set but the center will be jiggly when you shake it gently. Continue cooking for 5 or 10 more minutes if the whole cheesecake is very jiggly. After 60-70 minutes, turn off the oven, keeping the door closed for 20 minutes. After this 20 minutes, crack the oven door and leave the cheesecake in place for another 20 minutes.

Remove the cheesecake from the oven. Allow to cool the rest of the way and then transfer to the refrigerator to chill for at least 3 additional hours.

Top the chilled cheesecake with passionfruit syrup. For a thicker syrup and to incorporate fresh fruit (if available), place 1 cup of passionfruit syrup and the pulp of 2-3 fruit in a small saucepan. Bring to a simmer and cook until thickened. You can also add a cornstarch slurry (stir to dissolve 2 teaspoons cornstarch in 2 teaspoons of cold water). Whisk the slurry into the simmering syrup until mixture has thickened. Allow the syrup to cool to room temperature. Pour over the top of the chilled cheesecake and serve.