Steps

• Prepare the base (option 1): In a blender, mix together all the ingredients until they combine. In a greased springform pan, press this dough by hand so that it covers the entire bottom and sides (3-4 cm high edges), with a thin and even thickness throughout.
• Prepare the base (option 2): In a blender, or by hand, crush the biscuits into crumbs. Add the margarine and mix it in (still using the blender or by hand) until the mixture is uniform. In a greased springform pan, press this dough by hand so that it covers the entire bottom and sides (sides 3-4 cm high), with a thin and even thickness throughout.
• Place the mold in the fridge for the base to set for 30 minutes.
• Preheat the oven to 180°C (355°F).
• Pre-bake the crust for 10 minutes.
• In the meantime, prepare the cheesecake cream: blend the yogurt with the sugar, cornstarch, and agar-agar. Split the vanilla bean in half to collect the seeds and add them to the mixture.
• Pour this cream into the mold and re-bake for 45 minutes of cooking time.
• In the meantime, cook the raspberries and sugar together for 10 minutes. Blend the coulis. Let it cool in the refrigerator.
• Remove the cheesecake from the oven and let it cool completely (even overnight in the fridge if you'd like). Serve with the raspberry coulis!

NotesThe vanilla pod can be replaced with vanilla extract. For the yogurt, I recommend using one that you already like, as some can be really disgusting, haha... In France, I used Sojasun. And in Quebec, I used Muscade, of course ;)