🧈 Make the Crust:
Preheat oven to 325°F (160°C).
Mix graham cracker crumbs, sugar, salt, and melted butter in a bowl.
Press into the bottom of a 9-inch springform pan. Use a flat-bottomed glass to compact it evenly.
Bake for 8 minutes. Let cool slightly while you make the filling.
(for convenience, a ready-to-use graham cracker crust can be substituted)

🍰 Make the Cheesecake Filling:
In a large bowl, beat cream cheese until smooth.
Add sugar and mix well, scraping down sides.
Beat in eggs one at a time.
Mix in sour cream, passion fruit pulp, vanilla, and cornstarch until just combined.
Pour filling over crust and smooth the top.

♨️ Bake the Cheesecake:
Bake for 50–55 minutes, or until the center is just set but slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Refrigerate for at least 4 hours or overnight for best results.

🍇 Make the Vanilla Raspberry Sauce:
In a small saucepan over medium heat, combine raspberries, sugar, vanilla, lemon juice, and water.
Cook, stirring occasionally, until berries break down and the sauce thickens (about 10 minutes).
Optional: Strain through a fine sieve for a smooth sauce, or leave it rustic with seeds.
Chill until ready to serve.

🍽 Serve:
Slice chilled cheesecake and drizzle each slice with the raspberry vanilla sauce.
Garnish with fresh passion fruit, raspberries, or mint leaves if desired.

💡 Tips & Variations:
No passion fruit pulp? Try a mix of mango and lime juice for a similar tropical note.
Want extra tang? Add 1–2 tbsp of lemon or lime zest to the filling.
Mini version? Bake in muffin tins for bite-sized cheesecakes (adjust bake time to ~20 minutes).