Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
2. In a mixing bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
3. Press the mixture firmly into the bottom of the prepared pan, using the back of a spoon or a flat-bottomed glass.
4. Bake the crust for 10 minutes, then set aside to cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes.
2. Add the sugar and vanilla extract, and mix until well combined. Scrape down the sides of the bowl as needed.
3. Add the eggs, one at a time, beating just until incorporated after each addition. Overmixing can introduce too much air and cause cracks.
4. Stir in the sour cream and cornstarch, mixing until smooth.

Step 3: Bake the Cheesecake

1. Pour the filling over the cooled crust, smoothing the top with a spatula.
2. Bake at 325°F (163°C) for 50 minutes or until the center is just slightly jiggly. The edges should be set, but the middle should still wobble a bit.
3. Turn off the oven and crack the oven door open slightly. Let the cheesecake cool inside the oven for an hour to prevent sudden temperature changes.
4. Once cooled, refrigerate for at least 6 hours, preferably overnight.

Step 4: Prepare the Passion Fruit Topping

1. In a small saucepan, combine passion fruit pulp, sugar, cornstarch, and water.
2. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 5 minutes.
3. Allow the topping to cool completely before pouring it over the chilled cheesecake.

Step 5: Assemble and Serve

1. Once the cheesecake has chilled, carefully remove it from the springform pan.
2. Pour the passion fruit topping over the cheesecake, spreading it evenly.
3. Slice and serve, enjoying each creamy, tropical bite.