Red Dragonfruit Passionfruit Cheesecake

Directions

1. Adjust oven rack to the lower third position and preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick cooking spray. Set aside.

2. For the crust, use a food processor to grind the graham crackers until no large chunks. Pour into a medium bowl and stir in sugar until combined, and then stir in the melted butter.

3. Pour the sandy graham cracker mixture into the springform pan and with medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. No need to use heavy force. Wrap aluminum foil around the outside of the springform pan.

4. To make the filling, use a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl—about 3 full minutes until the mixture is smooth and creamy. Add the sour cream and vanilla, beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not over-mix the filling after you have added the eggs.

5. Pour the filling into the crust. Drop spoonfuls of the Red Dragon Passionfruit Spread onto the batter. Using a knife, gently swirl.

6. Prepare the simple water bath. Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough.

7. As the water is heating up, place the springform pan inside of a large roasting pan. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in. Whichever is easier for you.)

8. Bake for 50–60 minutes or until the center is almost set.* Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight (preferred). Loosen the cheesecake from the rim of the pan and remove the rim. Cut into slices and serve chilled.

9. Top with more Red Dragon Passionfruit Spread if desired. Cover leftover cheesecake and store in the refrigerator for up to 4 days.