STAR BARS

FOR THE CRUST

• 9 graham crackers (one pack)

• 1 sleeve Nabisco Famous Chocolate Wafers

• 1/4 cup granulated sugar

• 1 tablespoon black lime powder, preferably Burlap & Barrel

• 1 stick butter, melted and slightly cooled

FOR THE CHEESECAKE LAYER

• 2 8-ounce packages cream cheese, room temperature

• 1/2 cup sugar

• 1/2 teaspoon kosher salt

• 2 eggs + 2 yolks

FOR THE PASSIONFRUIT LAYER

• 3/4 cup sugar

• 6 large egg yolks

• 1 1/2 cups frozen passionfruit puree (defrosted), or fresh if you can find it

• Pinch of salt

FOR THE FINAL TOUCH

• 1-2 starfruit, sliced transparently thin on a mandoline
  
  

Preheat the oven to 350 degrees F. Line a 9x13-inch aluminum pan with foil overhanging the edges in both directions (think whale lift).

Pulse the graham crackers, sugar, cocoa powder, and black lime powder until finely ground. Add the melted butter and pulse until clumpy. Press into an even layer in the pan and bake until light golden a fragrant, about 12 minutes. Remove and keep the oven on.

Make the cheesecake filling by beating together the cream cheese, sugar, and salt until fluffy (use the whisk attachment on a stand mixer if you have one; otherwise a hand-held mixer or explosive arm power will work). Add the eggs and egg yolks and whisk to incorporate. Pour the filling over the graham crust and bake until just set, about 15 minutes. Remove and reduce the oven to 325.

Make the passionfruit filling by whisking together the sugar, egg yolks, passionfruit puree and salt. Pour over the cheese cake layer and bake until the center barely jiggles, about 20 minutes.

While the filling is still warm, tile the starfruit slices over the top. Refrigerator for at least two hours, then cut into bars and serve.