Prepare: Make the passion fruit curd up to 2 days ahead and refrigerate until ready to use. Separate 200g (½ cup + 1 tablespoon) for the filling, and to the remaining curd, mix 1 tablespoon of passion fruit seeds reserved from the curd recipe - this will be the topping. Pre-soak the cashews in water for 4 hours, rinse, and drain. To quick-soak your cashews, soak them in boiled water for 30 minutes. Line the base and sides of a 9" loaf pan with parchment paper.

Make the crust: Add the cookies, butter, and salt to a food processor and blitz for a few minutes until the mixture sticks together between your fingers.

Press the crust into the base of the pan and smooth it down with your fingers or using a spoon - make sure it is compact. Refrigerate while you make the filling.

Make the filling: Add 200g (½ cup + 1 tablespoon) of the passion fruit curd to a high-speed blender with the other filling ingredients. Blitz until smooth and creamy without any lumps. Pour the filling into the pan and refrigerate for at least 6 hours (or overnight) until set.

Add the topping: Add the remaining passion fruit curd to a saucepan and gently heat while stirring so that it becomes a spreadable consistency. Top the cheesecake with the curd and smooth it out with an offset spatula or the back of a spoon. Place back in the fridge for an hour, or set it in the freezer for 30 minutes before slicing.

Serving and storage: Once set, use a hot wet sharp knife to cut it into servings. They will keep for up to 5 days in a covered container in the fridge. They should keep well in a freezer-safe container for up to a month. To serve, simply defrost in the fridge overnight.