Preheat oven to 325 degrees F/160 degrees C.
In a medium bowl mix together crumbs, the 1/2 cup sugar and melted butter; press firmly onto bottom of a 9-inch springform pan.
Beat cream cheese, the 1 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake for 55 minutes or until center is almost set. Loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight. Serve with Passion Fruit Sauce. Store leftover cheesecake in refrigerator.
Passion Fruit Sauce
1 cup water
2 cups granulated sugar
1 cup passion fruit pulp
Juice of 2 lemons
Boil water and sugar in a saucepan over medium heat for 5 minutes.
Add passion fruit and lemon juice and boil for a further 3 minutes. Remove from heat and allow to cool. Serve cooled sauce over slices of cheesecake.
Date: March 4, 2007