Mango and white chocolate cheesecake

In a bowl combine crushed biscuits and melted butter. Press into a 23cm pie dish to form a base crust, chill.

Stir cream cheese in a medium bowl until smooth. Add sugar and mix well. Add melted white chocolate and stir quickly. Stir in cream till smooth. Fold in chopped mango pieces. Lastly add the gelatine to the hot water, mix until all dissolved and add to cheesecake mixture, stirring gently.

Pour into prepared biscuit crust to fill, chill for 2-3 hours. Serve or decorate with piped whipped cream, mango slices and shaved chocolate.

Tip: Try passion fruit pulp instead of mango.