Passion Fruit (Chinola) Cheesecake

Creamy marscapone tempers the sweet bite of passion fruit. Bite-sized!

Makes: 96 mini cheesecakes

Graham cracker crust
4 cups graham cracker crumbs (I like to whirl mine in the food processor until fine)
2 1/2 sticks of unsalted butter (200g), melted
3/4 cup sugar

Filling
2 pounds cream cheese, softened
2/3 cup light sour cream
2 teaspoons vanilla
1 cup sugar
4 eggs
8 ounces marscapone cheese

Topping
8 chinola, pulp and seeds
3/4 c sugar

Hardware
Mini muffin tins--I recommend having at least two tins that make 24 mini muffins. This recipe makes 96 mini cheesecakes!
Aluminum foil
Food processor (in a pinch, you can crush graham cracker crumbs by hand)
Electric mixer

Prep: Cut or tear small squares of aluminum foil and individually line each muffin tin.  Foil should overlap at the top. This will make pulling the cheesecakes out of the tin much easier.
Seriously, get a friend or two to help you. This takes awhile.

Preheat oven to 350.

For the crust:
Whirl graham cracker crumbs in a food processor until finely ground. In a medium bowl combine graham cracker crumbs and sugar. Thoroughly mix in melted butter. Press about a teaspoon (or a little more if necessary) of graham cracker mixture into each lined muffin tin. Press mixture so it firmly coats the bottom (and a little of the sides) of the muffin tins. Chill in the fridge while mixing batter.

For the chinola topping:
Remove pulp and seeds from all chinola and place in mixing bowl.  Over medium heat bring 1/2 of the chinola mixture and sugar to a boil. Reduce heat to medium low and let simmer for 10 minutes.  Remove from heat and let sit until room temperature. The chinola/sugar mixture should be the consistency of thin syrup.  When room temperature, mix with remaining fresh chinola.

For the cream cheese filling:
Cream together softened cream cheese, sour cream and vanilla.  Add sugar 1/4 c at a time, mixing thoroughly between each addition.  Continue to mix for about 3 minutes after adding all of the sugar.
Add eggs one at a time, incorporating them fully into the batter before adding another.  Add the marscapone and mix on low speed, until just incorporated.

Fill the muffin tins almost to the top with the cream cheese mixture. Bake uncovered for about 10 minutes. Turn off oven and leave the cheesecakes inside for an additional 15 minutes, or until set.

Top with chinola mixture and chill for about 30 minutes.  Remove cheesecakes from muffin tin by carefully pulling up on the sides of the aluminum foil.  Remove foil and serve.