For the base

1. Grease the springform pan with margarine. Cut the baking paper to size (1 round piece for the base) and 1 long strip for the raised sides. Glue these against the sides and base. This will make it easier to unlatch the springform pan without any cake sticking to the edge.
2. Crumble the speculoos cookies in a chopper and place these in a mixing bowl.
3. Melt the hard margarine on a low wattage in the microwave and pour the melted margarine over the speculoos cookie crumbs. Mix it all with a wooden spoon.
4. Drop it into the springform pan and press it in firmly. Leave it in the fridge while you make the filling.

For the cheesecake

1. Pass the juice of the 3 passion fruits through a sieve to remove all the seeds.
2. Place all the ingredients (including the passion fruit juice) in a mixing bowl and mix briefly. Pour it all into a saucepan and heat it.
3. Add in the Agar-Agar and mix with a whisk while bringing the mixture to a boil. Let it cook for a minimum of 2 minutes (I always let it cook the slightest bit longer, just to be sure).
4. Allow the mixture to cool a bit while you do the dishes :).
5. Remove the springform pan from the refrigerator and pour the mixture over the speculoos base. Place it back in the refrigerator for at least 1 hour.

For the topping

1. Pour the juice (+ seeds) of the 6 passion fruits in a saucepan. Squeeze the orange, then add both the orange and its squeezed juice to the passion fruits.
2. Add the Agar-Agar and let the juice boil for at least 2 min. Remove from the stove and allow to cool (not too much or it might stiffen). Make sure the juice is no longer hot.
3. Take the cheesecake out of the refrigerator and pour the juice over it. Spread it out quickly with the back of a spoon or spatula.
4. Put it back in the refrigerator for at least 30 min.

Enjoy!