Direction for the Brownie Layer
 

• Preheat the oven to 350F°/175C°
   
• Grease and line a 23 cm ( 9-inch) round springform with parchment paper.
   
• Put the dark chocolate and diced butter in a heatproof bowl over a pan of simmering water ( bain-marie) and leave to melt slowly, Chocolate should melt slowly- it burns easily it is always best to remove the chocolate before it is completely melted and then stir until it is entirely melted and smooth. 
   
• While the chocolate is melting, in a medium bowl lightly mix the eggs, sugar, and vanilla bean paste together using a whisk just to combine.
   
• Remove the chocolate mix from heat, pour the chocolate mixture into the egg mixture and whisk together quickly until combined. ( do not overmix)
   
• Sift in the dry ingredients and with a whisk or spatula carefully combine, handling the mixture as little as possible to get the fudgiest brownie.
   
• Pour the mixture into the prepared springform and bake in the center of the oven for 20 to 23 minutes on 350F°/175C° 
   
• Let the brownie cool in the pan on a wire rack until completely cooled.
   
• I use a sheet of acetate/cake collar on the inside of my adjustable cake ring, You can buy acetate sheets /collars at craft stores, or online it will give the cheesecake a clean smooth edge if you don't have it you can also cut a long stripe of parchment paper.
   
• Use a touch of baking spray or butter to lightly grease the back of the acetate sheets /collar to help it stick to the pan and stay in place. Wrap the acetate sheets /collar around the inside of the pan. Secure the ends with tape or a paperclip as needed. the acetate sheets /collar is used to extend the height of the sides of the pan.

Direction for the passionfruit Cheesecake Layer
 

• Soak the gelatine sheets in a large bowl filled with cold water for at least 15 minutes, make sure the water is super cold!
   
• Squeeze out the inside of the passion fruit both the seeds, juice, and pulp.
   
• In a medium saucepan, combine the passionfruit pulps/juice, freshly squeezed lemon juice, and sugar and heat over medium heat until warm.
   
• Remove from heat.
   
• Once the gelatin has softened, squeeze some of the excess water out and stir into the warm passionfruit-lemon syrup, stir with a spatula until the gelatine leaves are completely dissolved.
   
• Strain the passion fruit/lemon syrup mixture through a fine-mesh sieve to remove all the seeds, Make sure you squeeze all of the juice and passionfruit pulp out of the fine-mesh sieve.
   
• Let the passionfruit mixture cool on the kitchen counter until lukewarm, about 15 minutes.
   
• In a large bowl using an electric beater ( or in the bowl of a stand mixer fitted with the whisk attachment) add the cream cheese, Turkish yogurt, vanilla bean paste, and cold heavy cream.
   
• Whip on low speed for a minute, then turn the mixer up to medium speed and whip until light and fluffy, about 2-3 minutes
   
• Pour in the passionfruit-lemon syrup and continue mixing on low speed until combined, about 30 seconds.
   
• Pour the passionfruit cheesecake filling on top of the cooled brownie layer and gently spread with an offset spatula, gently tap the bottom of the pan on the counter.
   
• Chill in the refrigerator until set, about 4 hours or preferably overnight.
  
   

Direction for the Lemon Layer
 

• Soak the gelatin sheet in a large bowl of water for at least 5 minutes.
   
• In a saucepan over medium heat, whisk the lemon juice and powdered sugar together just until the sugar is dissolved and the mixture is lukewarm.
   
• In a medium bowl, whisk together the cornstarch and the eggs to make a thick slurry, and gradually pour the lukewarm lemon sugar syrup into the eggs, whisking constantly to incorporate. 
   
• Pour the lemon mixture back into the saucepan, and return to medium heat.
   
• Continue whisking until the mixture is thick like pudding and have a lovely light yellow shade, about 3 to 4 minutes, make sure to whisk constantly so the mixture doesn't stick to the bottom of the pan.
   
• Remove from heat; once the gelatin has softened, squeeze some of the excess water out, and stir into the warm lemon cream, whisk until the gelatin leave is dissolved.
   
• Whisk in the heavy cream, pour the mixture through a fine-mesh sieve into a medium bowl, and let cool for a few minutes.
   
• Take the cold passionfruit cheesecake out of the refrigerator, give the lemon cream a quick whisk, then pour the lemon cream mixture on top of the passionfruit cheesecake, gently spread with an offset spatula.
   
• Chill in the refrigerator until set, about 2 hours

Directions for the Marshmallow frosting
 

• This step is optional, the passionfruit cheesecake is delicious with or without the marshmallow frosting
   
• For the marshmallow frosting pour about 4 cm ( 2- inches ) of water into a medium saucepan and place over medium heat.
   
• Wipe your mixer bowl, your whisk of an electric mixer, and your hand whisks with a paper towel dampened with a little lemon juice to eliminate any trace of grease.
   
• Separate the egg whites from the yolks.
   
• Place your egg whites, sugar, water, glucose, (or light corn syrup), and a pinch of cream of tartar ( or a few drops of lemon juice) into a heatproof metal or glass bowl.
  Whisk the ingredient together to make a thick slurry.
   
• Place the metal/glass bowl over the pan of simmering water ( make sure the pan is small enough that the bowl sits above the water and not directly touching it, or you may end up with scrambled egg whites.
   
•  Whisk occasionally, until the mixture is very hot to the touch, and has the color of milk, and the sugar is completely dissolved. The mixture should not feel grainy when rubbed between your fingers
   
• Scrape the sugar -egg white mixture into a stand mixer fitted with a whisk attachment. ( be careful the mixture is hot) 
   
• Whip on medium speed for 4 to 5 minutes or until the mixture has tripled in volume and is thick and glossy and looks like shaving cream.
   
• Add vanilla bean paste or pure vanilla extract, and a drop of food color of your choice and whip on low speed until just combined. 
   
• Make sure to not over-whip the marshmallow frosting, it can get pretty thick and stiff if you overmix it and make it difficult to spread on top of your beautiful cheesecake.
  
  
  Assemble and decorate the cheesecake
  
   
• Remove the cold cheesecake from the fridge, unlock the springform and remove the sides, use a sharp knife and carefully slice it underneath the brownies to release it from the bottom, carefully lift the cake and remove the parchment paper underneath. Place the cheesecake on a cake stand. Gently peel off the acetate/cake collar.
   
• If you have not used the acetate/cake collar, Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim you can smooth out the sides of the cheesecake with an offset or straight spatula as needed.
   
• Spread the amount of marshmallow frosting you prefer over the top of the cheesecake, Using a kitchen torch, carefully brown the frosting, moving the flame back and forth gently to avoid burning it.
   
• Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
   
• Cover and store leftover passionfruit cheesecake in the refrigerator for up to 5 days.