Tropical Fruit Rum White Chocolate Cheesecake:

Graham cracker crust: 300 grams of graham crackers pulverized in a blender, ½ cup melted butter. Mix together, press into prepared cheesecake pan, refrigerate while you make the filling.

White chocolate cheesecake filling: 2 ½ room temperature cups cream cheese, ½ cup sugar, 1 tsp vanilla extract, 3 large room temperature eggs, ½ cup sour cream, 1 tsp corn starch, 150 grams melted white chocolate, 75 grams white chocolate chips (not melted), 2 tbs tropical fruit rum. Beat cream cheese for 1 - 2 min, mix in sugar, vanilla, and eggs one at a time. Stir in sour cream, corn starch, and melted chocolate until smooth. Mix in chocolate chips and rum. Pour mixture over crust and bake at 340 degrees Fahrenheit for about 45 minutes or until it is no longer wobbling in the middle. Turn oven off and leave door slightly ajar for 1 hour, then remove from oven and let it cool before refrigerating 3 - 4 hours before serving.

Passionfruit syrup to drizzle on top after serving: ½ cup frozen passionfruit cubes, ½ cup water,½ cup sugar. Dissolve in a sauce pan over medium heat until it starts getting thick and bubbly (around 10 minutes). Can be prepared ahead of time and refrigerated before serving.

Enjoy!