Preheat the oven to 325° and make sure your springform pan is locked.
Make the crust! To do this, simple combine all the crust ingredients in a bowl. Once they're combined, spray or butter your springform pan, and press the crust mixture into the base of it. You can do this with your hands, or use the bottom of a small measuring cup for a more even application.
Now make the filling! Beat the cream cheese in the bowl of your mixer (on low) until it's nice and smooth. Then, with the mixer still on low, add each individually. Wait until it's fully incorporated before adding the next. Once the eggs are in, add the sour cream, sugar, vanilla extract, and salt. Mix until combined, but be careful not to over-mix, as that can result in cracks and a wonky texture! If there are a few clumps, that's ok. They'll melt in the oven.
Add half the filling to the springform pan. Then add one of the passion fruits. Spread it evenly over the surface of the filling, and then swirl it a bit with a toothpick. Add the rest of the filling, and do the same with the second passion fruit.
If you can, put the pan in a water bath. That entails covering the base in tin foil to waterproof it, and the putting it in a deep pan along with some boiling water. This'll help it cook more evenly, and in a nice, moist environment. It'll also help to ensure that your cheesecake remains crack free! If you don't have tin foil, don't worry about it and simply put the springform pan in the oven for about an hour and 15 minutes. We're going to cover the top with chocolate ganache, so it's not a big deal if it cracks. After the timer goes off, check for doneness. The cheesecake should be slightly jiggly at this point. If it is, turn the oven off and prop it open with a kitchen towel. Leave it alone for about an hour.
Once the hour is up, transfer it to the fridge to cool. This may take a few hours (like, 4 or 5)
When it's nice and cool, remove the cheesecake from the springform pan and make your ganache! To do this, heat some water in the base of your double boiler. You'll want it to be at a simmer. Then add the cream and chocolate to the top bowl. Let it melt a bit, then stir to fully incorporate. Once it's nice and melty, cover your cheesecake with it using a spatula.
Add a crown of raspberries around the top of the cake, and enjoy!