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NOTE: Prebaked crusts are much crisper than the chilled ones and this can be important if you want a crisp crust.
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CRUST: If you are prebaking the shell, preheat the oven to 350 degrees F.
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Place the crumbs in a mixing bowl and add the butter and sugar blending well.
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Press the crumb mixture into the bottom and up the sides of an 8-inch springform pan.
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Smooth the mixture to form an even layer on the bottom and sides.
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Bake the crust in the oven for 10 minutes and let cool to room temperature before filling.
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NOTE: This crust can be chilled for 5 to 10 minutes in the freezer until it is set but is not recommended in this recipe.
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CHEESECAKE: Preheat the oven to 300 degrees F.
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In a large mixing bowl, beat the cream cheese and sugar until light and fluffy.
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Add the egg yolks, one at a time, beating well after each.
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Beat in the flour, lemon rind, lemon juice, and vanilla until just mixed.
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Whip the cream until stiff in a medium mixing bowl.
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Set aside.
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In another mixing bowl, beat the egg whites until they form stiff peaks, then fold them into the cheese mixture.
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Fold in the reserved whipped cream.
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Stir in the passion fruit pulp then pour the mixture into the prepared crust and bake fro 45 minutes to 1 hour.
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(I strained out the seeds, but that is a personal preference).
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Cool, in the oven, to room temperature, then chill.
