In an 8-inch spring form pan, invert it and line the base with baking paper. Let the sides overhang and secure the base to the pan again.
Using a food processor, mix the biscuits until it is finely crushed. Add the butter and process the mixture together until it's combined. Put the crust mixture into the spring form pan, using the back of your spoon to spread it around and press it. Cover the pan with plastic wrap and put it in your refrigerator, letting it chill for 30 minutes.
Preheat oven to 325 degrees F. Beat the cream cheese, lemon rind, and the caster sugar with an electric mixer until smooth. Add the flour and lemon juice, then the eggs one at a time. Make sure it beats well after adding one egg after another. Last, add the heavy cream and mix well.
Add cream cheese mixture into the 8-inch spring form pan, on top of the crust. Place on a baking tray and let it bake for about an hour and ten minutes, or once your cheesecake is set in the center.
Turn off the oven and open the door just a bit, letting the cheesecake stay in the oven for two hours until it’s completely cooled. Place the cheesecake in the fridge overnight to let it set.
For the passion fruit topping, mix the cornstarch and water in a bowl and put it in a saucepan. Add the extra caster sugar and passion fruit pulp, letting it cook over medium heat. Stir for about three minutes or when the mixture starts to boil and thicken
Remove from heat and allow the passion fruit cool for about 30 minutes. Pour it over the cheesecake and put it back in the fridge for about two hours or until it sets