Instructions

• Make the crust: in a small mixing bowl combine 1-1/2 cups graham cracker crumbs, 1/3 cup sugar, and 1/3 cup melted butter. Stir until the crumbs are evenly moistened.
• Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides, if desired) of a 9-inch pie plate, or divide and press into single-serving mason jars.
• Refrigerate the crust until firm, about 20–30 minutes.
• Prepare the filling: put 16 ounces cream cheese, the zest of 1 lime, and the juice of 1/2 lime into the bowl of an electric mixer. Start the mixer on medium speed and beat until the mixture is smooth and free of lumps, stopping to scrape the bowl as needed.
• With the mixer running on low, gradually pour in 1 cup heavy whipping cream. Increase the speed slowly to avoid splattering. Once the cream is incorporated, raise the speed to high and beat about 3 minutes, until the mixture is thick and creamy.
• Add 1/3 cup sugar to the mixer and beat on medium-high until the sugar is fully combined and the filling is smooth, about 1 minute. Scrape the sides and bottom of the bowl and mix briefly if any streaks remain.
• Spoon or pour the cheesecake filling over the chilled crust (or into the jars). Smooth the top with an offset spatula or the back of a spoon.
• Cover and refrigerate the assembled cheesecake for at least 2 hours, or overnight, until set.
• To serve: cut open 6 fresh passion fruits and scoop the pulp (seeds and juice) over the top of the chilled cheesecake (or divide among jars). Serve immediately.