Servings: 1 to 12

Crust Crust
3/4 cup of lilikoi cookie crumbs  ( can use graham crackers) ¾ cup of lilikoi cookie crumbs  ( can use graham crackers)
2 Tablespoons butter 2 Tablespoons butter
 
Filling Filling
16 oz cream cheese..room temperature (RT) 16 oz cream cheese..room temperature (RT)
1/2 cup sugar ½ cup sugar
4 teaspoons AP flour 4 teaspoons AP flour
2 whole eggs (RT) 2 whole eggs (RT)
1 egg yolk (RT) 1 egg yolk (RT)
1/2 cup lilikoi purée (RT) ½ cup lilikoi purée (RT)
1/4 cup heavy whipping cream ¼ cup heavy whipping cream
 
Drizzle topping Drizzle topping
1 cup powdered sugar 1 cup powdered sugar
2 tablespoons lilikoi purée 2 tablespoons lilikoi purée

Crust..add cookies to food processor and pulse to crumbs.
Add butter and pulse to blend.
Press into 7" springform pan that has a parchment round on the bottom
Place into the freezer while you're prepping the other ingredients
Filling
Add cream cheese and sugar to a bowl. Using a electric mixer cream together until smooth.
Add lilikoi purée, whipping cream and AP flour. Mix together until well blended.
Mix in eggs one at a time, add egg yolk an mix in..DO NOT OVER MIX..
Pour into your prepped pan
Cover the pan with a paper towel held on with a rubberband
Cooking
Add 1cup of cold water to your pot.
Put the trivet in and lower your pan into the pot with your sling
Close and seal your pot. Set to manual 42 minutes. Allow a 15 minute NPR
Remove from the pot, set on a cooling rack, uncover the pan, let the cake cool in the pan for about an hour.
Cover the pan with foil and put into the fridge overnight
In the morning remove cake for the pan
Drizzle topping
After mixing the powdered sugar and lilikoi purée together and drizzle onto the cake. Put it back into the fridge until ready to cut and serve

(RT) = Room Temperature  (RT) = Room Temperature