in the food processor, blend the biscuits until they resemble bread crumbs. In a large mix bowl, melt the butter in the microwave until liquid. Add the blended biscuits to the butter and mix well. This biscuit mix should resemble wet sand.
Spoon the biscuit crumb mixture into the cake tin. Using the back of a spoon, press the biscuit mixture into the base of the springform tin. This should be a nice even and compact base. Place it in the fridge to chill and firm up.
Into a mixing bowl, place the cream cheese. Soften the cream cheese using a spatula. Then using the whisk, mix in the condensed milk. Add the condensed milk slowly, whisking the mixture continuously, so you don't end up with lumps.
Add both the lemon and lime juice, as well as the lime zest. Combine well into the mixture.
Drain the pineapple from its liquid thoroughly, then fold it through the cream cheese mixture.
Pour the cheesecake filling into the biscuit base and place it in the fridge to set. But be sure to keep it level in the refrigerator.
Leave the cheesecake to set for at least four hours, or preferably overnight. Make sure it is on a level surface, so the cheesecake doesn't set at an angle.
Remove the cheesecake from the springform tin, and place it on a serving platter. Top the cheesecake with a tin of passionfruit pulp and some rose petals if you have one.