250g sweet plain biscuits, crushed
90g butter, melted
250g Philadelphia cream cheese, soften
¼ cup caster sugar
150g white chocolate, melted
½ cup thickened cream
1 cup mango, chopped roughly
¼ cup hot water
100g white chocolate, shaved
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.