Preheat oven to 350°F. Butter an 8-inch springform pan and line the bottom with parchment paper. Set aside.
In a medium bowl, mix all the ingredients for the crust. Press crumb mixture into the bottom of the prepared pan. Bake for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 325°F.
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth. Add sugar and beat for 2-3 minutes. Scrape sides of the bowl as needed. Add flour, vanilla, and salt. Beat for 1 minute until incorporated.
In a medium measuring cup, mix strained passion fruit pulp and eggs. Slowly, add egg mixture to cream cheese mixture and mix until well incorporated. Add sour cream and mix for 1 additional minute. Scrape the sides of the bowl as needed.
Wrap the springform pan with aluminum foil and place in a large roasting pan. Pour cream cheese mixture into the prepared pan. Place roasting pan in the oven and add hot water to come up 1-inch of the springform pan. Bake for 1 hour and 25 minutes or until the cake will looks set in the center. Carefully remove from oven and allow resting for 1 hour. Refrigerate in the pan overnight.
When ready to serve, remove the cake from the springform pan by carefully running a hot knife around the outside of the cake.
Serve with sweet whipped cream.