Combine passion fruit puree with your chosen sweetener and thickeners in a saucepan over medium heat. Stir continuously until it thickens, then let it cool.

Soak the cashews in water for at least 4 hours or quick-soak them in boiling water for about 30 minutes. Drain and rinse.

In a food processor, combine the vegan cookies, unsalted vegan butter, and sea salt. Pulse until it resembles wet sand. Press into a lined loaf pan.

Blend the soaked cashews, 200g passion fruit curd, vegan cream cheese, vegan Greek-style yogurt, and vanilla extract until smooth.

Pour the filling into the prepared crust and refrigerate for at least 6 hours, preferably overnight.

Heat the remaining passion fruit curd until warm and spreadable, then pour over the chilled cheesecake.