Pulse together Graham crackers, blanched almonds and butter in the food processor until it has the texture of of coarse brown sugar.
Pour into the greased pan and press against the bottom to make an even crust.
Bake for 15 mins, or until crust is golden brown.
Remove from the oven.
For the cheesecake
Reduce oven temperature to 300 ºF [150 ºC].
Pour cream cheese into mixer. Add condensed milk and eggs and whisk with the paddle attachment for 3 minutes, occasionally remove the mix stuck to the side using a spatula. At the end it should be thoroughly mixed.
Add passionfruit juice, whisk for another 3 minutes.
Pour into the springform pan, smoothing it out with the spatula until you have an even layer.
Return the pan to the oven. Bake for 1 hour, or until you introduce a skewer in the center and it comes out clean.
Remove from the oven. Pour the passionfruit topping and spread on top.
Cool to room temperature. Chill before serving.
To make the passionfruit juice, blend 1 cup of passion fruit pulp and sieve to remove solids.