Instructions: Melt butter in dish on high 1 minute; add crumbs, press over base and side of 7-inch pie plate. Cook on high 1 minute, cool. Pour Filling into crumb crust, drizzle with apricot mixture, swirl through gently with knife. Cook on medium high 5 minutes, let stand 3 minutes, cook on medium high 5 minutes, cool, refrigerate until firm. Decorate with cream, apricots, and half the passion fruit.

Filling: Beat cream cheese and sour cream until smooth. Add eggs, sugar, lemon rind, and juice, beat well. Blend or process apricots, reserving some slices for garnish, until smooth. Stir in half the passion fruit.

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