Grease and line a 16cm X 26cm square baking tin and set aside.
Place the biscuits in a bowl of a food processor and process until finely crushed.
Cover with plastic wrap and place in the fridge for 30min to chill
Add the melted butter and process until well combined. Use a large spoon to spread and press the biscuit mixture firmly over the base of the pan.
Place the passionfruit juice in a fine sieve over a bowl. Use the back of the spoon to press the pulp in to the bowl (you'll need a 1/3 of passionfruit juice in Step 5). Reserve the pulp and the seeds.
Combine Cheesecake Mix and water in separate bowl and whisk on the top speed for 4 minutes until smooth.
Beat in the passionfruit juice to the Cheesecake Mix and combine well.
Pour the Cheesecake mixture over the top of the biscuit base.
Spoon the remaining passionfruit pulp over the Cheesecake mixture.
Using a flat bladed knife, swirl the pulp through the mixture.
Place in the fridge for 4 hours or until completely set.