• Lightly grease the base of a 22cm springform tin and line the sides of the tin with baking paper.
• Crush the biscuits until they resemble small crumbs.. You can do this using a food processor or by placing the biscuits into a large ziplock bag and crushing them with a rolling pin. 
  
• Transfer the crushed biscuits to a bowl and add the melted butter. Stir to combine and then press the mixture of the base of your prepared springform tin. Place the tin into the fridge to chill until needed.
  
• Place the water into a microwave safe bowl and sprinkle over the gelatine. Cook for 15 seconds before stirring the gelatine through the water and cook for another 20 seconds or until the gelatine has completely melted. Set the bowl aside to cool.
  
• In a clean food processor, add the mango pieces and blitz until pureed. Add the softened cream cheese and caster sugar and blitz for 30 seconds or until well combined.
  
• Add the thickened cream and blitz for a further 30 second.
  
• While the food processor is still running, slowly add the gelatine mixture and continue to mix until the mixture is smooth and creamy.
  
• Remove the prepared springform tin from the fridge and pour the cheesecake mixture into it. Use a spoon to lightly smooth the surface before placing back into the fridge overnight for a minimum of 8 hours (preferably overnight) to set.
  

Thermomix Instructions

• Lightly grease the base of a 22cm springform tin and line the sides of the tin with baking paper.
• Place the butter into your Thermomix bowl and cook of 2 minutes, 60 degrees, speed 2 to melt
• Add the biscuits and blitz for 5 seconds on speed 5 to crush and combine. Scrape down the sides of the Thermomix bowl and blitz for a further 4 seconds, speed 5 or until the biscuits have completed crushed and have combined with the melted butter.
• Transfer the biscuit mixture to your prepared tin and push down with the back of a spoon to flatten the surface. Place the into the fridge until needed.
• In a clean bowl, add the cream cheese (which has been chopped into large pieces) and caster sugar and mix for 20 seconds, speed 3. Scrape down the sides of the bowl and mix for a further 15 seconds, speed 4 or until it’s smooth and creamy. Scrape down the sides of the bowl.
• Dissolve the gelatine into the boiling water and sit it to the side until needed.
• Add the mango pieces and thickened cream and mix for 20 seconds, speed 4 to combine
• Scrape down the sides of the bowl and turn your Thermomix onto speed 4. Remove the measuring cup and slowly pour the gelatine mixture into your Thermomix with the motor running. Once you have added all the gelatine, mix on speed 4 for 20 seconds.
• Scrape down the sides of your Thermomix bowl and mix for a further 20 seconds, speed 4. You want the mixture to be lovely and smooth.
• Transfer the cheesecake mixture to the prepared tin and gently smooth the surface. Place the Mango Cheesecake into the fridge for a minimum of EIGHT hours (preferably overnight) to set before cutting into pieces to serve.