Prepare Vegan Passion Fruit Curd by combining fresh passion fruit pulp with your preferred sweetener and stirring over medium heat until thickened. Let it cool and set aside 200g for the cheesecake filling.

Blend vegan cookies with melted unsalted vegan butter and a pinch of sea salt in a food processor until it resembles wet sand. Firmly press the mixture into a lined 9-inch loaf pan and refrigerate for at least 30 minutes to set.

In a high-speed blender, combine 200g passion fruit curd, soaked cashews, vegan cream cheese, vegan Greek-style yogurt, and vanilla extract. Blend until creamy and smooth.

Pour the creamy filling over the set crust and smooth the top. Cover and refrigerate for at least 6 hours or overnight to firm up.

Warm the reserved passion fruit curd in a saucepan until spreadable and evenly spread it over the set cheesecake. Garnish with reserved passion fruit seeds.

Chill the topped cheesecake for an additional hour before serving for a refreshing dessert experience.