• Oil a 9 inch springform pan evenly on the base. Line it with parchment paper round on the bottom. Line the sides of the cake pan with either a cake collar or strips of parchment paper.
  

For the cheesecake base

• Transfer the cookies/graham crackers into a ziploc bag and bash them with a rolling pin till you get fine crumbs.
  
• Transfer the crumbs into a bowl and mix well with the melted butter until it resembles wet sand. Then pour this mixture into the springform pan and spread the crumbs evenly on the bottom. Press the crumbs down first with your spatula and then use a flat based glass/cup to pack the crumbs down tightly. Chill the biscuit base in the refrigerator for 1 hour or until firm.
  

For the cheesecake filling:

• Using either a stand mixer, handheld mixer or regular whisk and a large bowl, whisk the heavy cream with ½ cup powdered sugar until it thickens and stiff peaks form. Make sure the cream is chilled thoroughly before beating. Be careful not to over mix, otherwise you will turn the cream into butter! Transfer the whipped cream into a separate bowl for later.
  
• Sprinkle the gelatin/agar agar powder over the room temperature water and let sit for 10-15 mins. Then, transfer it into a saucepan on the stove-top along with the guava paste and heat it on medium heat, until it has completely melted and you have a thick homogenous mixture. If using agar agar, make sure this mixture comes to a boil before you take it off the heat.
  
• In a separate bowl, beat the cream cheese for 2-3 minutes until it turns smooth and creamy. Add ¼th cup of powdered sugar and beat until everything is well combined.
  
• With the mixer still running, pour in the hot guava mixture into the cream cheese and continue mixing until it is nicely combined.
  
• (This step is optional for added color)

  Puree the beet with ¼ cup water (or use beet powder) and add it into the bowl. Mix again until you have a homogenous mixture.
  
• Fold in the reserved whipped cream mixture into the guava filling in 3-4 additions, mixing gently and making sure to keep as much air as possible.
  
• Pour the cheesecake filling evenly over the biscuit base. Tap on the counter top a few times to level the surface and release any air bubbles. Now, refrigerate the cheesecake for 3-4 hours.
  

For the blood orange gelee topping

• Sprinkle the gelatin/agar agar powder over room temperature water and let sit for 10-15 mins.
  
• Juice some blood oranges and sieve the juice into a measuring cup, until you have 1 cup of blood orange juice.
  
• Add the agar agar/gelatin mix, blood orange juice and sugar into a saucepan on the stove-top and heat it until the sugar is completely melted. Finally mix in the fresh lime juice and turn off the heat. If using agar agar, make sure this mixture comes to a boil before taking it off the heat.
  
• Strain this mixture again through a fine mesh sieve to get a super smooth gelee. Let this mix cool down for about 15-20 minutes or until it is lukewarm.
  
• Pour this mixture evenly over the cooled cheesecake layer. Pop any air bubbles with a skewer if needed and refrigerate the cake for 2-3 hours or until the gelee has set completely.
  

Unmolding & decorating

• When ready to serve, take the cake out of the refrigerator and release the spring form. Transfer the cake onto a serving platter/cake stand and peel off the cake collar.
  
• Decorate the cake with more cut fruits of your choice. Cut into slices and serve!