Preheat your oven on 170°C (325°F)In a Food Processor, pulse the Speculoos Cookies until they turn into a flour. If you do not have a Food Processor, just crush them in a large bowl by hand.Melt the butter, then combine it with the Speculoos Flour.
Line your Cheesecake Tin with Baking Paper, then transfer the Speculoos batter to the bottom of the tin.Use the bottom of a glass to squeeze the dough into a firm crust. Bake it for about 5 minutes, then let it cool down.
While the crust is baking, start preparing the Cheesecake Batter.Mix the Cream Cheese and the Milk until creamy. If the Cream Cheese is too cold, it will be hard to break it.Add the Eggs, Brown Sugar, Passionfruit pulp and seeds and mix well, then fold in the Plain Flour.Pour the Cheesecake Batter on the pre-baked Speculoos Crust.
Blend the Raspberries until liquid. If you do not like the raspberry seeds, pass it through a sieve.Pour small batches of Raspberry Juice all over the Passionfruit Batter then create a swirl pattern using a skewer.
Place back into the oven for 45 to 50 minutes.Let the Passionfruit and Raspberry Cheesecake cool down before removing from the tin and serve cold.
Recipe provided by "A Baking Journey" - https://www.abakingjourney.com