Preheat the oven or prepare a 21cm round springform pan. Grease and line the base and sides with baking paper.

Process the biscuits in a food processor until fine crumbs form. Add the melted butter and mix until combined. Press into the base of the prepared pan and refrigerate.

Sprinkle gelatine over 1/4 cup warm water and stir to combine. Microwave for about 10 seconds until dissolved. Cool slightly.

Beat the cream cheese and caster sugar until smooth. Add the cooled gelatine and 3/4 cup of lemon curd, mixing to combine.

Whip the thickened cream until soft peaks form and gently fold it into the cream cheese mixture. Add the remaining lemon curd and swirl lightly.

Spoon this mixture over the biscuit base, smooth the surface, and refrigerate for 5 hours or overnight until set.

Place egg whites and sugar in a heatproof bowl over simmering water, and beat until glossy soft peaks form (about 5 minutes).

Remove the cheesecake from the pan and place on a serving plate. Spoon the meringue over the cheesecake, creating swirls and peaks. Use a kitchen blow torch to lightly singe it.

Combine passionfruit pulp with extra lemon curd and spoon over the meringue. Serve.