Preheat oven to 180°C Grease a 20cm springform cake pan and line base with baking paper.
Wrap the outside tightly with a double layer foil.
Whiz cheese and sugar in a food processor for 30 seconds until smooth. With motor running, add cornflour, eggs one at a time, stopping occasionally to scrape down sides. Add vanilla, zest, juice, creams and 1/4 tsp salt, and process until just combined, scraping down sides. Add chocolate and pulse until smooth. Pour into pan and sit in a large baking dish. Pour hot water into the dish to come halfway up the sides of the pan. Bake for 45 minutes, then off the oven, leaving the cheesecake inside for 1 hour. Remove pan from dish, take off the foil and cool cake completely in pan on a rack. Cover and chill overnight.
To turn out, sit pan on a hot, damp towel to loosen base. Run a palette knife around edge of pan, then turn onto a serving plate.
Decorate with fruit by piling the fruit on top (I find doing it randomly looks best) and pouring over the passionfruit pulp, then slice with a hot, dry knife.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2593.44 Kcal (10858 kJ)
Calories from fat	2345.35 Kcal
		% Daily Value*
Total Fat	260.59g	401%
Cholesterol	99.44mg	33%
Sodium	183.45mg	8%
Potassium	204.9mg	4%
Total Carbs	22.29g	7%
Sugars	17.29g	69%
Dietary Fiber	0.02g	0%
Protein	26.14g	52%
Vitamin C	1.3mg	2%
Iron	0.3mg	1%
Calcium	134.1mg	13%

Amount Per 100 g
Calories	367.18 Kcal (1537 kJ)
Calories from fat	332.05 Kcal
		% Daily Value*
Total Fat	36.89g	401%
Cholesterol	14.08mg	33%
Sodium	25.97mg	8%
Potassium	29.01mg	4%
Total Carbs	3.16g	7%
Sugars	2.45g	69%
Dietary Fiber	0g	0%
Protein	3.7g	52%
Vitamin C	0.2mg	2%
Calcium	19mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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