300g lattice biscuits
375g cream cheese
1/2 cup sugar
2 teaspoons lemon rind
1/4 cup passionfruit pulp
395g sweetened condensed milk
300g sour cream
Line a greased 22cm x 22cm cake pan with baking paper.
Place biscuits on the bottom of the tin, breaking some biscuits in half to fit.
Place cream cheese in the bowl of electric mixer. Add sugar, eggs and lemon rind and mix on medium speed until combined. Add passionfruit pulp, condensed milk and sour cream. Mix on medium speed to combine.
Pour mixture on top of the biscuit base, smooth out. Top with remaining lattice biscuits, breaking some pieces in half to fit.
Bake in 160-degree oven for 30 minutes. Refrigerate overnight. Slice and serve.