First bake the crust. Preheat the oven to 350, then melt the butter and mix with the graham crumbs cinnamon, salt, and the ground walnuts.
Press the mixture into an 8 inch spring form pan, or square baking dish, then bake for 12-13 minutes, or until lightly browned.
Cool the crust while you prepare the filling.
For the filling, beat the eggs, yolks and sugar with a whisk in a stand mixer until light and doubled in volume. Meanwhile, puree the cream cheese and the paw paw puree in a food processor until smooth.
Add the paw-paw cheese mixture to the whipped eggs and continue mixing with the whisk attachment for 15 minutes, then fold in the lemon juice and zest, and pour into the cooled crust.
Cooking / Steam-Baking *Read thoroughly*
Put a large pan filled with hot water on the bottom tray of the oven, and put the cheesecake on the middle rack, uncovered.
Bake at 300 F for 70-80 minutes, making sure to check on it regularly at the end.
The cheesecake needs to be appear slightly under-baked, and should giggle gently in the middle. If you've cooked a custard before, this will be familiar.
Turn off the oven, and allow the cheesecake to continue cooking, uncovered, until room temperature, then remove, and refrigerate until needed, uncovered.
The cheese cake can also be cooked ahead and frozen, then thawed.
Notes
You can also bake this as individual cheesecakes in ramekins.