Crush the cookies into fine crumbs and mix with melted vegan butter.
Press the mixture into the base of a lined springform pan to form the crust.
Refrigerate while preparing the filling.
In a saucepan, combine passion fruit juice and agar-agar. Bring to a simmer and stir until agar dissolves.
In a mixing bowl, whisk vegan cream cheese, coconut cream, powdered sugar, and vanilla until smooth.
Slowly add the agar mixture to the cream mix, blending well.
Pour the filling onto the crust, smooth the top, and refrigerate until set (about 4 hours or overnight).
Top with fresh passion fruit pulp before serving.