Candied citrus rind
1.Lightly spray a 24cm springform pan with cooking oil spray.
2.Process biscuits until fine; transfer to a bowl. Stir in butter. Press mixture evenly over base of prepared pan; chill while preparing filling.
3.Combine egg yolks, sugar, rinds and juices in a large heatproof bowl. Whisk over a pan of simmering water about 10 minutes, or until thickened slightly. Remove from heat.
4.Sprinkle gelatine over water in a small heatproof jug, then stand jug in a small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes. Whisk into egg mixture.
5.Beat cream cheese in a medium bowl with an electric mixer until smooth. Gradually add egg yolk mixture, beating well between additions, until well combined.
6.Cover; chill 30 minutes, or until mixture starts to thicken and set around edges.
7.Beat egg whites in a clean, small bowl with an electric mixer until soft peaks form. Fold into cream cheese mixture in two batches, then fold in combined whipped cream and vanilla.
8.Pour over biscuit base; smooth top. Cover cheesecake loosely with plastic wrap; refrigerate overnight.
9.To make passionfruit topping, combine sugar and water in a small pan; stir over low heat until dissolved. Boil, without stirring, about 10 mintues, or until mixture is reduced to 1/3 cup (80ml). Stir in pulp; cool.
10.To make candied citrus rind, remove rind from lemon and orange using a vegetable peeler; slice into long, thin strips. Combine sugar and water in a medium saucepan; stir over low heat until sugar is dissolved. Add rind; boil, uncovered, about 5 minutes, or until rind is tender and syrup is very thick. Drain.
11.Just before serving, pour passionfruit topping over cheescake. Top with candied citrus rind.