Crush the digestive biscuits in grinder till fine powder. Add in butter, mix again. Lightly Grease a 6 inch springform pan with oil & parchment paper on its sides.

Press down biscuit mixture evenly with the back of a flat glass. Bake it in a preheated oven at 180C for 8-10mins.

Whisk greek yogurt to eliminate any lumps. Add in the egg, honey & vanilla. Mix well. Pour the batter onto prepared biscuit base. Bake it in apreheated oven at 160C for 30-35 mins.

After baked, refrigerate for minimum 4-5 hours.

Arrange mango slices on the cheesecake top in the forms of petals of a flower radially towards inside.