Prep the Vegan Passion Fruit Curd by combining passion fruit pulp, sweetener, and a thickening agent in a saucepan over low heat until it thickens, around 5-10 minutes. Let it cool and refrigerate until set.

For the crust, blitz vegan cookies in a food processor until finely crushed. Add melted vegan butter and sea salt, blending until resembling wet sand. Press into a loaf pan lined with parchment paper and refrigerate for at least 30 minutes to set.

In a blender, combine soaked cashews, vegan cream cheese, vegan Greek-style yogurt, 200g of the prepared passion fruit curd, and vanilla extract. Blend until smooth, about 2-3 minutes.

Remove the crust from the refrigerator and pour the cheesecake mixture onto it. Smooth the top and cover with plastic wrap. Refrigerate for at least 6 hours or overnight to let it firm up.

Heat remaining passion fruit curd over low heat until spreadable, approximately 2-3 minutes, then pour over the cheesecake filling, smoothing evenly.

Refrigerate for an additional hour or freeze for 30 minutes for quicker setting. Use a hot, wet knife to slice neatly before serving.