Instructions: CRUST: Mix crumbs, almonds, sugar, cinnamon and butter in 1-quart mixing bowl until thoroughly combined.

Spread evenly in greased 10-inch springform pan, the base of which has been wrapped on outside with foil to prevent leakage. Using plastic wrap, compress mixture firmly and evenly over bottom and about 1 inch up sides of pan. Set aside.

FILLING: Mix 3/4 cup sugar and cream cheese on low speed of electric mixer until creamy, about 1 minute. Add egg yolks and mix 5 minutes. Add sour cream and mix 1 minute. Add vanilla and passion fruit juice and mix until blended, about 15 seconds.

Beat egg whites to soft peaks in separate bowl. Add remaining 2 tablespoons sugar and continue beating until just firm but still moist. Fold into cream cheese mixture.

Pour filling into prepared pan, then spread evenly. Place on baking sheet and bake at 350 degrees until lightly browned, about 1 hour. Loosen cheesecake from sides of pan with thin, flexible knife. Let rest 10 minutes. Carefully release sides of springform pan. Cool at room temperature, then cover and refrigerate until well chilled, preferably overnight.

To serve, dip sharp knife into hot water and cut into wedges. Serve chilled.

is New World cuisine-Latin, Caribbean, Asian and American-moves easily from spring into summer entertaining. Excellent examples are a Shanghai noodle salad, spicy East-West barbecued veal chops that pair well with rice or corn on the cob and a lightly textured cheesecake from Norman Van Aken,

Notes: If you cant find passion fruit juice, 2 tablespoons orange juice and 2 tablespoons lemon juice will work just as well.

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