Ingredients
• 250g packet plain sweet biscuits
• 175g unsalted butter, melted
• ⅔ cup passionfruit curd
Filling
• 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
Method
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Invert base of a 24cm round springform pan (base measuring 22cm). Grease and line base and side with baking paper.
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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.
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To make filling, melt chocolate in a heatproof bowl sitting over a saucepan of simmering water. Cool.
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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.
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Spoon half the filling over biscuit base. Dollop half the curd over filling. Top with remaining filling. Dollop with remaining curd.
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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.
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To serve, transfer to a serving plate. Decorate with white chocolate curls.
