Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius).
Grease a round baking tin 10 inches (26 cm) and place a sheet of baking paper on the bottom of the tin.
Crumble the cookies. That goes easy when you put them in a bag and then smash with a rolling pin to grind.
Melt the butter and mix with the cookie crumbs.
Spoon the cookie crumble on the bottom of the tin and press the cookies flat with the back of the spoon.
Put 15 minutes in the refrigerator.
Meanwhile, make the cheesecake filling.
Put white chocolate with half and a half in a bowl and heat the mixture bain-marie (hang a bowl over boiling water) until the chocolate is melted.
Put the bowl on a counter and let stand 5 minutes, so it slightly cools.
Meanwhile, mix the mascarpone and cream cheese until they form a smooth mixture.
Stir in the eggs one by one, then the sugar, and finally the vanilla extract.
Pour the slightly cooled white chocolate cream with the cheese mixture, and mix it with a spatula through the mixture.
Pour on the cookie bottom and place the cheesecake in the oven.
Bake for 90 minutes then, turn the oven off.
Allow the cheesecake to sit in the oven for 2 hours with the door closed.
Then cool the cheesecake overnight in the refrigerator.
Just before serving, cut the passion fruit open and spread the flesh on the top.
Passion fruit is for sale with wrinkled skin and with a smooth exterior. The wrinkled variant is sweeter than the smooth variant.
Passionfruit is stored outside the fridge. Cut the fruit in half and use scoop the flesh from the skin;
In the recipe, whisk the egg whites first and then the fat products (such as mascarpone and cream cheese). If the egg whites come in contact with fat they can't stiffen. Therefore always use a fat-free bowl (wash before use in hot soapy water).