1.Put the corn flakes in a large plastic resealable bag; crush the corn flakes with a rolling pin until fine. Empty the corn flakes into a medium bowl. Sift the icing sugar into the bowl.
2.Chop the butter; melt in a small saucepan on the stove over low heat. Add the butter to the corn flakes. Stir until mixed well.
3.Press the cornflake mixture over the base and 3cm up the side of a 24cm pie dish. Place the dish in the freezer to set the crust while making the filling.
4.Sprinkle the gelatine over the water in a small heatproof cup or jug; stand for 5 minutes, then place in a small saucepan with enough water to come about halfway up the side of the cup.
5.Turn the stove on to low. Heat, stirring the gelatine until it dissolves. Take the cup out of the pan and place it on a board. Let the gelatine cool for 5 minutes.
6.Cut three of the passionfruit in half; scoop the pulp out with a teaspoon into a small bowl.
7.Beat the cream cheese in a small bowl with an electric mixer on medium speed until smooth. Add the condensed milk and lemon juice, beat until combined.
8.Stop the mixer and scrape down the side and base of the bowl. Beat again until the ingredients are combined. Stir in the gelatine mixture and passionfruit pulp. Transfer the mixture to a medium bowl. Clean the bowl.
9.In the cleaned bowl, beat the cream with an electric mixer until the cream has soft peaks. Stir the cream into the cream cheese mixture using a rubber spatula or wire balloon whisk.
10.Spread the cream cheese mixture evenly over the corn flake crust. Refrigerate the cheesecake for about 6 hours or overnight until firm.
11.Trim hulls from the strawberries, cut the strawberries crossways into slices; top the cheesecake with the strawberry slices. Scoop the pulp from the remaining passionfruit and spoon it over the strawberries.
When making your crust, if the crumbs are difficult to press together, refrigerate the dish with the crumbs for 5 minutes and try again.Note