Mango and White Chocolate Cheesecake

Mango & White Chocolate Cheesecake You will need, 200gms nice biscuits, 100gms butter, melted *extra for greasing, 2 ripe mangoes, 10g sachet gelatine, 1/4 cup boiling water,250g white choc melts, 500g spreadable 60% less fat cream cheese, 1/2 cup caster sugar, 300mls thickened cream, 2 passionfruit pulp removed. 1. Lightly grease and line the base of a 22cm spring form pan with baking paper. Place biscuits in food processor until fine crumbs. Add melted butter and process until well combined, then press into base of the lined pan and refrigerate for 30mins. 2. Wash and dry food processor and peel 1 mango and remove flesh. Puree mango and set aside. Stir gelatine and boiling water in a cup until it dissolves. Set aside. Melt chocolate in a heat proof bowl in microwave until just melted, stir and set aside. 3. using an electric beater, mix cream cheese und sugar until light and fluffy, beat in gelatine mixture, melted chocolate and 300mls cream, swirl through mango then spoon onto base, cover and put in fridge overnight. 4. To serve transfer onto a plate, peel remaining mango and decorate with mango and passionfruit. YUM! Keep this one in your recipes for Mango season!