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Start making cookie crumbs, you can use a food processor, blender or even a rolling pin to do so. MELT butter in a small saucepan and mix them together with your cookie crumbs.
COAT a spring form with butter and press the cookie crumbs into the form to create a very easy pie crust. Place in the refrigerator until the filling is ready. SOAK the gelatin leaves in cold water.
HEAT water, sugar and juice of half a lemon in a small saucepan. Turn down the heat when the gelatin leaves are soft, squeeze the water out of them and dissolve in the water and sugar mixture. Use a whisk to reach a smooth mix and let it cool off to room temperature.
Use a stand mixer or handmixer to make a smooth filling. COMBINE cream cheese, cream, lemon zest and pulp of 3 passionfruit. STIR the gelatin mixture into the cream cheese filling.
SCOOP the filling into the springform, refrigerate and wait about 3 hours (or until firm). SERVE with extra passionfruit pulp and if desired you can add some whipped cream.