1. Lightly spray a 24cm springform pan with cooking oil spray. Process the biscuits until fine; transfer to a bowl. Stir in the butter. Press the mixture evenly over the base of the prepared pan. Refrigerate while preparing filling.

2. Combine the egg yolks, sugar, rinds and juices in a large heatproof bowl; whisk over a pan of simmering water for about 10 minutes or until thickened slightly. Remove from heat.

3. Sprinkle the gelatine over the water in a small heatproof jug, then stand the jug in a small saucepan of simmering water.Stir until the gelatine dissolves; cool for 5 minutes. Whisk into the egg mixture.

4. Beat the cream cheese in a medium bowl with an electric mixer until smooth. Gradually add the egg mixture, beating well between additions, until well combined. Cover; refrigerate for 30 minutes or until the mixture is starting to thicken and set around the edges.

5. Beat egg whites in a clean, small bowl with an electric mixer until soft peaks form. Fold egg whites into cream cheese mixture in two batches, then fold in combined whipped cream and vanilla. Pour over biscuit base; smooth top. Cover cheesecake loosely with plastic wrap; refrigerate overnight.

6. PASSIONFRUIT TOPPING: Combine sugar and water in a small pan, stir over low heat until dissolved. Boil, without stirring, for about 10 mintues or until thickened slightly, or until mixture is reduced to 1 /3 cup (80ml). Stir in passionfruit pulp; cool.

7. CANDIED CITRUS RIND: Remove rind from lemon and orange using a vegetable peeler. Slice the rind into long, thin strips. Combine the sugar and water in a medium saucepan; stir over low heat until sugar is dissolved. Add rind, then boil, uncovered, for about 5 minutes or until rind is tender and syrup is very thick; drain.

8. Just before serving, pour over Passionfruit Topping and Candied Citrus Rind.

Not suitable to freeze or microwave.