Grind the maria or cornstarch cookies in a food processor or blender, and place in a deep container. Reserve.

Melt the margarine in the microwave without boiling.

Place the melted margarine in the container of the crushed cookies and knead until a homogeneous mass that can be molded at the bottom of the form.

Spread the cookies evenly on the bottom of the mold and adjust until you have a smooth base.

Once the base is ready, set it aside and then make the cream.

In a container, hydrate the unflavored gelatin with 5 tablespoons of cold water. Reserve.

In the mixer, place the Cream Cheese, the can of condensed milk, the cream, the concentrated passion fruit juice and beat to mix everything and while mixing, heat the gelatin 30s in the microwave to return to liquid form.

As soon as the gelatin is liquid and well dissolved without lumps, pour it hot into the cream that you are beating to involve well until a homogeneous mixture is obtained.

Then add this cream on top of the cookie base. And refrigerate for at least 5 hours.

While the cheesecake solidifies, now prepare the passion fruit jelly with the pulp of 3 small passion fruit and ½ cup of (tea) sugar, it is not necessary to add water because the passion fruit pulp already has enough water and leave it on low heat to reduce during 5 minutes.

Then let the passion fruit jelly cool completely and take it to the fridge to stay very fresh until serving time. If the jelly is too thick, add 1 teaspoon of ice water and stir well to make the jelly more fluffy.

When serving, unmold, put the passion fruit jelly all over the cheesecake and enjoy!