To make the syrup, put the sugar, water and passion fruit seeds and juice into a pan
Bring to a boil then simmer for 8 minutes, stirring occasionally
Pour into a bowl and leave to cool completely. Once fully cool, mix in the passoa
To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl
Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, and icing sugar until smooth with no lumps
Add the lime juice and zest, passion fruit juice, vanilla extract and passoa and whisk in
Add the double cream and whisk until it is very thick and holds it's shape
Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
Pour the syrup over the cheesecake
Serve immediately with extra syrup and popping candy, store any leftovers in the fridge and eat within 3 days