Soak the gelatin in a bowl of cold water. Preheat the oven to 180°C.
To make the base, crush the Speculoos and mix in the softened butter to form a mixture which holds together.
On a baking sheet covered with parchment paper, press down some of the mixture into a cookie cutter to form a firm base 0.5cm deep. Remove the cookie cutter and repeat six times, taking care to space the bases apart. Allow to cool for 10 minutes in the freezer.
Bake the bases for 10 minutes at 180°C. Remove and do not touch until they have cooled. The bases will expand a little during cooking: when they are cold, gently trim them with the cookie cutter and set to one side.
Wring out the gelatin and melt it in a saucepan over a very low heat. Mix the Philadelphia, crème fraîche, whole egg and egg yolk. Add the melted gelatine, a drizzle of lemon, the sugar and finally the flour. Put into moulds (the same diameter as your biscuit bases) and put in the freezer for at least 3 hours.
To make the pineapple coulis, chop up the pineapple and put it in a saucepan along with its juice. Add the lemon juice, the vanilla powder and the brown sugar and cook covered over a high heat for six minutes.
Place in a blender for 2-3 minutes and then set aside to cool.
Two to three hours before serving, unmould the cheesecakes, plate them and leave them in the fridge. Serve with the pineapple coulis and diced fresh fruits.