Invert the base of a 21cm round springform pan (base measures 20cm). Grease and line base and sides with baking paper.

Place biscuits in a food processor and process until fine crumbs form. Add melted butter and process until combined. Press into the base of prepared pan. Use the back of a spoon smooth the surface. Refrigerate while preparing filling.

To make filling; sprinkle gelatine over ¼ cup warm water in a small heatproof jug. Stir to combine. Microwave on high for 10 seconds or until dissolved. Cool slightly.

Place cream cheese and caster sugar in the bowl of an electric mixer and beat until smooth. Add cooled gelatine mixture and ¾ cup of curd. Beat on low until combined. Transfer to a large bowl.

Whip cream until soft peaks form. Add whipped cream to the bowl of cream cheese and curd, and fold in until evenly combined. Dollop remaining ¼ cup of curd over the top of mixture and use a large spoon to swirl lightly. Spoon cheesecake mix over biscuit base and smooth surface. Cover and refrigerate for 5 hours or overnight until firm.

To make meringue; place egg whites and sugar in a large heatproof glass bowl. Place bowl over a saucepan of gently simmering water. Use a hand beater to beat mixture for about 5 minutes or until glossy soft peaks form.

Remove cheesecake from springform pan and discard baking paper. Place cheesecake on a serving plate. Spoon meringue over the top of cheesecake, making swirls and peaks in meringue. Use a kitchen blow torch to singe the meringue.

Combine passionfruit pulp with extra lemon curd. Spoon over meringue allowing it to pool in meringue crevices. Serve.