Combine biscuit crumbs and butter and press into the base of a lightly greased 20 cm springform pan; chill for 30 mins.

Beat PHILADELPHIA cream cheese and sugar using an electric mixer until smooth.

Add lemon juice and gelatine mixture and beat until combined.

Fold through the cream and 1 can of passionfruit pulp.

Pour mixture into prepared base and chill 3 hours or until set.

To make the passionfruit jelly, mix the dissolved gelatine with the passionfruit pulp. Carefully pour over the cheesecake and return to fridge to set for another hour or until set.

Remove from tin and serve.