Preparing: Heat the oven to 300 ºF [150 ºC].Grease a 9-inch [22 cm] springform pan [Amazon affiliate link] if it is not non-stick, you can also cut and line with a circle of parchment paper.
Making the base: Mix the cookies, almonds, and butter in a food processor and grind until it has the texture of brown sugar. Pour into mold and press with a spoon or the bottom of a glass to form an even crust.Set aside.
Making the cheese mix: Combine in the mixer cream cheese, condensed milk, passionfruit juice and eggs and blend, scraping the sides with a spatula regularly. At the end it should be completely blended (3-5 minutes).Pour into the mold, even out with a spatula to obtain an even layer.
Baking: Bake the cheesecake for one hour. Remove from the oven and let cool to room temperature.Refrigerate covered for 3 hours, preferably overnight.
Making the topping: Unmold the cheesecake and place in a serving dish.Mix the passionfruit pulp and sugar. Cover the cheesecake with it.
Serving and storing: Once you add the passionfruit pulp topping, serve immediately.To store, do it in the step where you cool it before adding the topping. While it can also be stored with the topping, it tends to dry out.
To make the passionfruit juice, blend 1 cup of passion fruit pulp and sieve to remove solids.