Grease and line a 22cm springform tin with baking paper. Process biscuits into fine crumbs then blend in butter with fork until completely mixed. Transfer into prepared tin and using a straight edged cup or glass press mixture evenly into pan and up sides until approximately 1.5 cm from top of tin. Chill base for thirty minutes until firm.
Preheat oven to 160 degrees (140degrees fan forced). Using an electric mixer, beat the cheese and sugar in a medium bowl until combined. Beat in flour, add eggs and yolk one at a time and beat well after adding each one. Stir in sour cream, zest and juice. Pour mixture into prepared base shell.
Place springform tin on a baking tray and bake on centre shelf of oven for 45 - 50 minutes or until just set in centre. Turn off oven and cool cake in oven with door slightly ajar. When cool refrigerate overnight.
Remove from pan and place on serving tray and top with passionfruit pulp then whipped cream and berries . Serve as it is or with a good quality ice cream.
Made this cheesecake for my husband's birthday and topped it with a little double cream and passionfruit from our garden. Used gluten free biscuits to make the base so I could enjoy it too. It baked beautifully and tasted great. Received lots of compliments from the family. - 05 Feb 2016