Even though I got a bunch of great ideas in response to a post a few months ago about how to use a stockpile of frozen passionfruit pulp I had amassed, it took me until last week to actually try a recipe. I ended up using Nigella Lawson's recipe for passionfruit cheesecake, which I think is in her book How to Be a Domestic Goddess, but I found on the Melissa's produce website (link below).
I made a few changes -- I only had a 10 inch springform, and as the recipe is for an 8 inch, I adjusted the recipe proportionately (which actually gave pretty even numbers -- 2 lbs. cream cheese, 5 each of whole eggs and egg yolks). But I did tweak the amounts of cream, passionfruit pulp and lime a bit, as the recipe called for more lime juice than passionfruit, and I wanted to reverse that. I used just over a cup of cream, just shy of a cup of passionfruit pulp (I used frozen pulp), and about 1/2 cup of lime juice. I also used Nilla wafers rather than graham crackers for the crust, and added a pinch of salt and a teeny bit of vanilla extract (I don't know why -- it just seemed like the right thing to do).
It was, in a word, fantastic, and gobbled up by my co-workers along with a quick raspberry sauce I threw together just to make it look a little prettier. I definitely recommend the recipe.