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* Use sweet cream butter and Don't substitute margarine.
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** Make the passion fruit pulp from fresh passion fruits or possibly substitute your favorite jam, or possibly it can be left plain.
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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. Place the crumbs in a mixing bowl and add in the butter and sugar blending well.
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Press the crumb mix into the bottom and up the sides of an 8-inch springform pan.
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Smooth the mix to create an even layer on the bottom and sides.
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Bake the crust in the oven for 10 min and let cold to room temperature before filling.
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NOTE: This crust can be chilled for 5 - 10 min in the freezer till it is set but is not recommended in this recipe.
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CHEESECAKE:Preheat the oven to 300 degrees F. In a large mixing bowl, beat the cream cheese and sugar till light and fluffy.
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Add in 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 till just mixed.
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Whip the cream till stiff in a medium mixing bowl.
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Set aside.
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In another mixing bowl, beat the egg whites till they form stiff peaks, then fold them into the cheese mix.
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Mix in the reserved whipped cream.
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Stir in the passion fruit pulp then pour the mix into the prepared crust and bake fro 45 min to 1 hour.
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Cold, in the oven, to room temperature, then chill.
