Graham Cracker Base:

1. In a bowl mix crushed graham crackers, cinnamon, 2 tablespoons of sugar
2. Add 125g butter (melted) and mix well
3. Pour mix into spring pan and spread mixture evenly
4. Press down firmly to create an even layer
5. Place in refrigerator to chill and set for at least 30 minutes

Cream Cheese Mixture:

1. Place the cream cheese, lemon zest, mascarpone cheese and 100g sugar in a bowl and mix using an electric mixer.
2. Using another bowl place the double cream and whisk until thickened
3. Once cream has thickened add cream cheese mixture and folding by hand to blend thoroughly
4. Remove base from refrigerator and pout the filling over the base and spread evenly
5. Return to refrigerator and let sit for at least 4 hours.  If time permits allow to sit overnight to allow all flavours to infuse.

Passion Fruit Topping:

1. Soak gelatine sheets in water according to directions
2. Cut passion fruit in half and scoop out the passion fruit and placing into a sieve
3. Squeeze the passion fruit pulp through the sieve until all the juice is removed from the pulp
4. Set aside the seeds for later if desired
5. Using a small saucepan add passion fruit juice, water and 2 tbsp sugar and stir over low heat until sugar is dissolved
6. Remove from heat and allow to cool
7. If you would the appearance of the black seeds add some seeds to the topping.  The seeds will be crunchy adding a different texture so if you prefer a simple smooth cheesecake best not to add seeds
8. Remove cheesecake from refrigerator and pour topping over the cheesecake to cover entire surface
9. Cover and return to refrigerator to allow topping to set