Preheat your oven to 350°F (175°C). In a large mixing bowl, combine graham cracker crumbs and melted unsalted butter, mixing until well combined. Firmly press this mixture into the bottom of a springform pan to form an even crust. Bake for 10 minutes or until golden brown, then allow to cool completely.

In a large mixing bowl, add softened cream cheese and beat with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

Gradually add powdered sugar to the cream cheese while beating on low speed until fully incorporated and fluffy, about 2 minutes.

In a separate bowl, pour heavy whipping cream and whip until stiff peaks form, around 3-5 minutes. Be careful not to over-whip.

Gently fold the whipped cream into the cream cheese mixture, starting with a small amount to lighten it, then gradually incorporating the rest.

Pour in passion fruit puree and lemon juice, combining until uniform in color and consistency.

Pour the creamy filling over the cooled crust and smooth the top with a spatula.

Cover the cheesecake and refrigerate for at least 4 hours until set.

When ready to serve, use a warm knife to cut clean slices and top with fresh passion fruit if desired.