Passion Fruit Cheesecake Tart

Make the crust: Preheat oven to 350 degrees.

Place graham crackers in the bowl of a food processor; process until coarsely ground; add sugar and continue pulsing until finely ground. Add melted butter and pulse until mixture comes together.

Press graham cracker mixture into the bottom and up the sides of a 9-inch round fluted tart pan with a removable bottom. Transfer to oven and bake until crust is lightly golden and fragrant, about 12 minutes. Remove from oven and let cool.

Make the cheesecake: In the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, sugar, and salt on medium-high until light and fluffy. Add egg and whisk to combine. Pour into cooled tart shell and transfer to oven; bake until just set, about 15 minutes. Let cool.

Make the passion fruit layer: Reduce oven temperature to 325 degrees. In a medium bowl, whisk together condensed milk, egg yolks, passion fruit puree, and salt; pour over cooled cheesecake layer. Transfer to oven and bake until set but center still has a slight jiggle, 18 to 20 minutes. Remove from oven and let cool.

Transfer tart to refrigerator for at least 2 hours before serving and up to overnight; slice tart and serve with a dollop of whipped cream.