Categories: Cheese/eggs, Fruits, Cheesecakes 
      Yield: 10 servings 
  
-----------------------------------CRUST----------------------------------- 
  1 1/2 c  Graham Cracker Crumbs               6 tb Butter; Melted, * 
    1/4 c  Sugar; Granulated              
 
---------------------------------CHEESECAKE--------------------------------- 
      1 lb Cream Cheese                      1/2 c  Sugar; Granulated 
      3 ea Eggs; Large, Separated            1/4 c  Unbleached Flour 
      1 ts Lemon Rind, Grated                  2 ts Lemon Juice 
      1 ts Vanilla Extract                   1/2 c  Heavy Cream 
      2 tb Passion Fruit; **               
  
  *      Use sweet cream butter and DO NOT substitute margarine. ** Make the 
  passion fruit pulp from fresh passion fruits or substitute 
  ~------------------------------------------------------------------------- 
  NOTE:  Prebaked crusts are much crisper than the chilled ones and this can 
  be important if you want a crisp crust. CRUST: If you are prebaking the 
  shell, preheat the oven to 350 degrees F.  Place the crumbs in a mixing 
  bowl and add the butter and sugar blending well. Press the crumb mixture 
  into the bottom and up the sides of an 8-inch springform pan. Smooth the 
  mixture to form an even layer on the bottom and sides. Bake the crust in 
  the oven for 10 minutes and let cool to room temperature before filling. 
  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. CHEESECAKE: Preheat the 
  oven to 300 degrees F.  In a large mixing bowl, beat the cream cheese and 
  sugar until light and fluffy.  Add the egg yolks, one at a time, beating 
  well after each.  Beat in the flour, lemon rind, lemon juice, and vanilla 
  until just mixed.  Whip the cream until stiff in a medium mixing bowl. Set 
  aside.  In another mixing bowl, beat the egg whites until they form stiff 
  peaks, then fold them into the cheese mixture. Fold in the reserved whipped 
  cream.  Stir in the passion fruit pulp then pour the mixture into the 
  prepared crust and bake fro 45 minutes to 1 hour. Cool, in the oven, to 
  room temperature, then chill.