1.Line a 20cm round springform pan with baking paper, extending 2cm above rim.
2.In a food processor, process biscuits to crumbs. Add butter and pulse to combine. Press mixture over base and side of pan. Chill 30 minutes.
3.Preheat oven to 160°C.
4.In a large bowl, beat cream cheese, sugar and zest together until smooth. Beat in half juice and flour. Add eggs, one at a time, beating well after each addition. Beat in cream.
5.Pour onto biscuit base. Place on an oven tray. Bake 1 hour 10 minutes, until cheesecake is just set in the centre. Cover with foil for last 20 minutes if browning too quickly.
6.Turn oven off. Cool cheesecake in oven with door ajar (to prevent cracking). Chill overnight.
7.In a saucepan, combine passionfruit pulp, extra sugar and remaining juice. Stir over low heat until sugar dissolves. Simmer 4-5 minutes, until thickened and syrupy. Cool slightly.
8.Arrange orange segments over cheesecake. Pour syrup over. Serve with whipped cream.
You’ll need 1 1/2 packets of biscuits for the base. The filling will keep cooking after the oven is turned off, so it should be just set in the centre, with a slight wobble.Note