• 250g packet plain sweet biscuits
• 175g unsalted butter, melted
• ⅔ cup passionfruit curd
• 100g white chocolate, chopped
• 2 x 250g blocks cream cheese, chopped, at room temperature
• ½ cup caster sugar
• 3 free-range eggs, at room temperature
• 1 tblsp cornflour
• 300ml tub sour cream
Invert base of a 24cm round springform pan (base measuring 22cm). Grease and line base and side with baking paper.
Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press over base and up side of prepared pan. Place on an oven tray. Refrigerate.
To make filling, melt chocolate in a heatproof bowl sitting over a saucepan of simmering water. Cool.
Beat cream cheese and sugar in a large bowl of an electric mixer until smooth. Beat in eggs, one at a time, until combined. Beat in cornflour. Gradually beat in cooled chocolate. Fold in sour cream.
Spoon half the filling over biscuit base. Dollop half the curd over filling. Top with remaining filling. Dollop with remaining curd.
Cook in a slow oven (150˚C) for about 1 hour, or until just set. Turn off oven. Cool in oven with door ajar for 1 hour. Remove. Refrigerate for 6 hours, or overnight, until firm.
To serve, transfer to a serving plate. Decorate with white chocolate curls.