For the crust:

1. In a food processor, grind graham crackers into a fine dust.
2. Add in sugar and blend.
3. Add in butter, sesame paste, and blend.
4. Remove mixture and press into a 9-inch springform pan .
5. Pack down evenly, do not par bake.

For the cheesecake filling:

1. Preheat oven to 325 and add a shallow pan with boiling water to the bottom rack.
2. In a stand mixer, add cream cheese and beat with a paddle attachment.
3. Scrape the inside occasionally to ensure no lumps.
4. Add in salt, vanilla, sour cream, and mix until combined, scrape bowl.
5. Add in eggs one at a time and mix after each addition.
6. Mix until smooth and creamy.
7. Pour into a 9-inch springform pan.
8. DON’T PLACE CHEESECAKE INTO BATH
9. Wrap the outside of the springform pan with aluminum foil AROUND the bottom and sides of cheesecake.
10. Double wrap around the sides and bottom.
11. Put into middle of top rack in oven and bake for 1 hour.
12. Turn the oven OFF, crack the oven door, and let sit for an additional 30 minutes.
13. Remove from oven and let cool to room temperature.
14. Refrigerate overnight.

For the gelée:

1. In a saucepan, slowly heat the water, sugar, and kiwi.
2. Add the agar, mix, and let cool to 120-130 degrees.
3. Wrap the cheesecake with acetate and pour on top of cheesecake.
4. Let sit at room temp until gelée starts to solidify.
5. Place in fridge overnight.