Release the base from a 20cm (base measurement) springform pan and invert. Line with non-stick baking paper, allowing sides to overhang. Secure the base back into the pan.
Place biscuits in the bowl of a food processor. Process until finely crushed. Add butter. Process until well combined. Transfer to pan. Use the back of a spoon to spread and press firmly over the base and side of pan. Cover with plastic wrap. Place in the fridge for 30 minutes to chill.
NB: I use 150g butternut biscuits, 200g milk arrowroot and 150g melted unsalted butter (and of course one gorgeous assistant).
Preheat oven to 160°C. Use an electric beater (I use my food processor) to beat cream cheese, sugar and lemon rind in a large bowl until smooth. Add the lemon juice and flour. Beat until well combined. Add eggs, 1 at a time, beating well after each addition. Add the cream and beat until well combined.
NB: Instead of lemon juice and rind I used two tablespoons of the syrup from the drained tinned passionfruit. Remember to reserve all the syrup and pulp separately for later.
Pour the cream cheese mixture into the biscuit base. Place on a baking tray. Bake in oven for 1 hour 10 mins or until the cheesecake is just set in the centre. Turn the oven off. Leave the cheesecake in the oven, with the door slightly ajar, for 2 hours or until cooled completely (this prevents the cake from cracking). Place in fridge overnight to set.
NB: I separated my mixture into two bowls. In one I put the passionfruit pulp and some yellow food dye. I poured the two mixtures in bit by bit – ie a little of the yellow, then a little of the cream, then a little of the yellow etc). If you are pushed for time you can put the cheesecake in the freezer for 1 hour after it has had about 1 hour in the fridge.
Combine the cornflour and water in a small bowl. Transfer to a saucepan. Add the passionfruit and extra sugar. Place over medium heat and cook, stirring, for 2-3 minutes or until the mixture boils and thickens. Set aside to cool slightly. Pour over cheesecake. Place in fridge until set.
NB: I just put the left over passionfruit in a pan with half a cup of caster sugar and 1 tablespoon of cornflour. Mix it up and let it thicken. Drain off any lumps and pour on top of the cooled cheesecake and then pop in the freezer again. It was delicious even though it looked a bit rustic.