Topping the cake with cream cheese will give an exotic and fresh contrast to the rich texture of the cake.
The cheesecake can also be served with other fruits or berries, or a simple berry coulis.
Crush the biscuits into a crumble and mix with cinnamon and melted butter. Line a small springform pan (appr. 20-24 cm in diameter) with baking paper and press the biscuit base into the pan and a bit up on sides. Bake the base at 175 degress for 10 minutes.
Whisk the cream cheese until it becomes airy and creamy (you may use a kitchen machine). Add the sugar gradually while whisking at a low speed, scraping down the cream cheese from the sides along the way. Mix in the eggs one at a time.
At last, add the vanilla, grated lime zest and lime juice and mix it all into a smooth texture.
Pour the cream cheese mixture into the prepared pan. Bake the cake at 150 degrees for 40-45 minutes (adjusting the cooking time to the size and height of your springform). The cake should still be a bit soft straight from the oven. Let it cool in the fridge for a few hours or preferable overnight. The cake will set when cooled down.
When ready to serve, top the cake with fresh passionfruit.