Ingredients for the base

250 gr of honey biscuits
100 gr of melted butter
1 removable mold 20 cm in diameter
500 gr of firm cream cheese
1 cup of condensed milk
2 cups heavy cream
1 cup of passion fruit pulp without seeds
15 gr of hydrated and melted unflavored powdered gelatin

Ingredients for topping

1 cup of passion fruit pulp with seeds
1 teaspoon of stevia JUAL
1 cup of water
15 gr of hydrated and melted unflavored powdered gelatin

PREPARATION

1. Crush the cookies until you get very fine crumbs, place them in a container, add the butter and mix with a spoon to form a dough.
2. Pour the dough into the previously greased mold and press to the bottom to achieve a well compact base, refrigerate for 15 minutes.
3. In a large bowl add the cream cheese, condensed milk and beat on medium speed.
4. In another bowl, beat the milk cream until it is semi-hard and incorporate the cream cheese in an enveloping way.
5. Now I added the passion fruit pulp without seeds and the gelatin while you continue mixing so that everything is evenly incorporated.
6. Remove the mold from the refrigerator, pour the mixture over the cookie base, level and place in the freezer for 2 hours.
7. When the time is up, prepare the coverage, for this, in a container add the passion fruit pulp with seeds, the cup of water, the JUAL stevia and stir. Then without stopping mixing I added the gelatin.
8. Remove the cheesecake from the freezer, pour the topping on the surface and refrigerate for an additional 1 hour.
9. After time, disassemble and serve to taste.