1
For the crust: Line the bottom of a 24 cm springform pan with parchment paper.
2
Crush the cookies into fine crumbs using a blender or rolling pin.
3
Melt the butter and mix it into the cookie crumbs.
4
Spread the mixture evenly over the bottom of the springform pan and press down firmly. Place the springform pan in the refrigerator.
5
For the filling: Soak 5 gelatin sheets in cold water.
6
Whip the heavy cream until light and fluffy, then set aside.
7
Mix the cream cheese with the honey until smooth.
8
Heat the orange juice, remove from the heat, and dissolve the gelatin in it. Be sure to squeeze out the excess water from the gelatin sheets.
9
Let it cool, then gently fold it into the cream cheese mixture. Next, fold in the whipped cream.
10
Spread the filling over the crust and let it set in the refrigerator for at least 1 to 2 hours.
11
For the topping: Soak the remaining 2 gelatin sheets in cold water.
12
Cut the passion fruits in half and scoop out the pulp.
13
Heat 50 ml of orange juice and dissolve the gelatin in it. Be sure to squeeze the gelatin thoroughly first.
14
Stir in the passion fruit pulp and let the mixture cool.
15
Spread the topping over the cheesecake.
16
Let the cake set a little longer in the refrigerator. Enjoy!
