Make the crust: in a small mixing bowl, combine the graham cracker crumbs, 1/3 cup sugar, and the melted butter. Mix until the crumbs are evenly moistened.

Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate, or divide and press into single-serving mason jars. Use the bottom of a measuring cup or a spoon to compact the crust.

Chill the crust in the refrigerator until firm, about 30 minutes.

Make the filling: in the bowl of an electric mixer (or a large mixing bowl and hand mixer), add the cream cheese, lime zest, and lime juice. Mix on medium speed until smooth and free of lumps, scraping down the bowl as needed.

With the mixer running on low, slowly pour in the heavy whipping cream to begin incorporating it. Gradually increase the speed; once the cream is incorporated, raise the speed to high and beat about 3 minutes, until the mixture is thick and creamy.

Add 1/3 cup sugar and beat until the sugar is fully incorporated and the filling is smooth and thick.

Spoon or pour the cheesecake filling over the chilled crust (in the pie plate or into the jars). Smooth the top with a spatula.

Refrigerate the assembled cheesecake for at least 2 hours, or overnight, until set.

Just before serving, cut open the passion fruits and spoon the pulp evenly over the top of the cheesecake.