Preheat oven to moderately slow 160°C (140°C fan-forced).

Insert base of 24cm springform pan upside down in pan, to give a flat base; grease pan.

Process biscuits until finely crushed. Transfer crumbs to a bowl, then stir in butter until combined. Press biscuit mixture evenly over base of prepared pan. Place on an oven tray; chill 30 minutes.

Split vanilla bean in half lengthways. Scrape out seeds with a sharp knife; reserve bean for poached quinces.

Beat cheese, vanilla seeds, sugar, eggs, sour cream and juice in a medium bowl with an electric mixer until smooth.

Pour cheese mixture over biscuit crust. Bake about 35 minutes, or until just set. Cool in oven with door ajar. Cover; refrigerate for several hours or overnight.

To make poached quinces, combine water and sugar in a medium saucepan; stir over a low heat until sugar is dissolved. Add quinces, reserved vanilla bean and lemon rind; bring to the boil and simmer, covered, about 2 hours, or until quinces are tender. Cool quinces in syrup. Remove from syrup and slice.

Boil remaining quince liquid, uncovered, until it is reduced by half. Arrange sliced quinces on top of cheesecake; brush with syrup.