Method

1. Gently melt the butter and thoroughly mix in all of the base ingredients.
2. Line the bottom of a greased spring-form cake tin with baking paper. Press base mix so that it fully lines the bottom. Place into fridge to chill.
3. Mix the filling ingredients thoroughly (a food processor makes this much easier) and pour on to the base.
   Cook for 45 mins to 1 hour at 180C until firm.
4. Heat seeds and juice of 6 ripe tamarillos in a small saucepan with 3 tbsp sugar and the cinnamon stick. Simmer rapidly for 5 minutes until the mix has reduced.
5. Pour the tamarillo mix over the cheesecake.
6. Serve when cool.