To prepare the seedless passion fruit pulp, cut the passion fruits in half and scoop the pulp into a fine mesh sieve placed over a bowl. Press the pulp through the sieve with the back of a spoon to extract the juice and pulp, leaving the seeds behind.

In a large bowl, beat the cream cheese and sugar together until smooth and creamy.

Add the vanilla extract and mix until combined.

Add the eggs one at a time, beating well after each addition.

Mix in the sour cream and heavy cream until fully incorporated.

Sift and fold in the seedless passion fruit pulp until evenly distributed.

Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.

Bake in the preheated oven for 60 minutes, or until the center is almost set (it should still be slightly jiggly in the middle).

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.

Remove from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.

In a small saucepan, combine the passion fruit pulp and sugar.

Cook over medium heat until the sugar is dissolved.

In a small bowl, mix the cornstarch with the lemon juice to make a slurry.

Add the cornstarch slurry to the passion fruit mixture, stirring constantly until it thickens, about 3-5 minutes.

Remove from heat and let it cool to room temperature.

Once the cheesecake is set, pour the cooled passion fruit coulis over the top, spreading it evenly.

Refrigerate the cheesecake for another hour to allow the topping to set.

Carefully remove the cheesecake from the springform pan and transfer it to a serving plate.

Slice and serve chilled.