Preheat oven to 170oC and line a 22cm round springform cake tin with greaseproof paper.
Place the biscuits in a food processor and process to fine crumbs. Transfer to a bowl and add the coconut and cinnamon. Stir through the butter. Press into the base of the prepared tin and refrigerate.
Meanwhile, using an electric mixer, beat together the cream cheese and sugar until smooth. Mix in the sour cream and eggs. Stir through the coconut and strained passionfruit pulp.
Pour the mixture over the base and bake in the oven for 50 minutes, or until just set. Allow to cool in the oven for 15 minutes. Refrigerate and chill for 3-4 hours.
Serve in slices topped with freshly whipped cream.