NO bake Cheese cake..

BASE

Ingredients
200g digestive biscuits*, crumbed
80g butter, melted
2 teaspoons hot water

Method

Mix all ingredients well. Press into base of springform tin. Chill
in refrigerator.

Cheesecake filling

Ingredients

1 tablespoon gelatine
1/4 cup hot water
340g Cream Cheese, softened at room temperature
1/2 cup sugar
1 tsp vanilla essence
1/4 cup lemon juice (about 1 lemon)
400g of mango, drained and mashed (reserve the juice)
1/4 cup juice/syrup from the mangoes
200mL whipping Cream

Method

1. Dissolve the gelatine in hot water. 
2. Beat the softened cream cheese until smooth. 
3. Gradually add the sugar, dissolved gelatine, vanilla essence, lemon juice and the 1/4 cup of reserved juice. Blend well. 
4. Beat cream until just stiff. 
5. Fold in cream and drained fruit into cheese mixture. 
6. Pour onto prepared crumb crust. Chill until firm.

Glaze topping

There should be about 1/2 cup leftover juice from the can. Dissolve 1/2 tablespoon gelatine in 1/4 cup of hot water, and add the leftover juice to the gelatine solution. Be sure that the cheesecake filling has been chilled for at least 4 hours BEFORE pouring the glaze on top..