Combine the ingredients in a food processor and process until they come together in large crumbs. Press into the bottom and up the sides of an 8-inch springform pan.
Filling:
To bloom the gelatin sprinkle it on top of ¼ cup of cold water in a small dish. Let sit for 5 minutes. Add 2 tablespoons of hot water and stir until the gelatin is dissolved. Strain out any lumps.
Combine the bloomed gelatin with the other filling ingredients in the food processor and process until smooth. Scrape down the sides as needed. Pour into the prepared crust.
Chill the cheesecake for at least 3-4 hours before serving.
Optional Drizzle:
Combine the passion fruit with ½ cup powdered sugar in a small blender. Blend until smooth. Add more sugar, if needed, to make a thickened glaze to drizzle.
Drizzle over each slice when serving.
Notes
Passion Fruit: I used unsweetened frozen passion fruit chunks that had been thawed. If your passion fruit is sweetened reduce the amount of added sugar.