Preheat the oven to 300 degrees F. Combine the crust ingredients and press into the bottom and partially up the sides of a 10-inch spring-form cake pan. Beat the cream cheese until smooth. Gradually beat in the sugar. Beat in the eggs one at a time, scraping the sides of the bowl after each addition. Beat in lemon zest and extract. Pour 12 the batter into the crust. Top with 13 of the kiwi slices. Top with remaining batter. Bake for 60–70 minutes, or until the centre of the cake barely jiggles when the pan is tapped. Cool the cake on a rack to room temperature. Refrigerate for at least 3 hours before unmoulding. Melt marmalade in a small pot with 2 Tbsp of cold water, whisking to dissolve. Arrange remaining kiwi slices on top of the cheesecake. Brush with marmalade and then refrigerate until set.
Note: To help prevent cheesecake from cracking, place a pan of water in the bottom of the oven during baking. This also promotes even baking. To prevent cracking after baking, run a sharp, wet knife around the edge of the unmoulded cake to a depth of 1-inch before refrigerating.