1 ½ x 200g packets lattice biscuits
375g cream cheese, at room temperature
½ cup caster sugar
2 eggs, lightly beaten
2 teaspoons finely grated lemon rind
¼ cup fresh passionfruit pulp
395g can sweetened condensed milk
300g tub sour cream
Grease a 22cm square cake pan. Line base and sides with baking paper, extending 2cm above pan edges.
Arrange half the biscuits, glaze-side up, over base of prepared pan. Trim biscuits where necessary to fit.
To make filling, beat cream cheese, sugar, eggs and rind in large bowl of an electric mixer until smooth. Add passionfruit, condensed milk and cream. Beat until combined.
Pour filling over biscuits in pan. Arrange remaining biscuits, glaze-side up, over top. Trim to fit.
Cook in a moderately slow oven (160C) for about 40 minutes, or until just set. Remove from oven. Cool in pan. Refrigerate overnight.
Lift slice from pan onto a chopping board. Cut into squares.
TIP. Slice can be stored in an airtight container in the fridge for up to three days.