Process digestive biscuits in your food processor and add melted butter to it. mix well and keep it in a separate bowl. Grease the bottom and sides of an 8 inch spring form pan. If you do not have a spring form pan, you can also use small ice cream bowl's or smoothie glasses. I didn't have a pan so i opted the later.

Mix butter and crushed biscuits well and cover the bottom of the prepared glass and press it tightly and evenly. [I did it with the help of an tumbler to press the biscuit mixture firm.] Keep in freezer to set until you continue doing your rest of the recipe.

Grate paneer and add it to your mixie along with condensed milk and grind on high speed for couple of minutes until it has pureed really well and smooth. Add the mixture to a bowl and mix together with fresh cream.

Puree mangoes into a smooth fine paste and heat it up in a heavy bottomed sauce pan until it is just hot. Do not let it boil. Add the puree into the paneer-condense milk-fresh cream mixture.

Add agar agar [15 grams] in water and heat it up. Let it boil for couple of minutes once it's completely dissolved, Switch off and add this into the mango mixture and mix well until combined.

Take the glass from the freezer and fill it up till 3/4th of it and tap the glass gently few times to get rid of any air bubbles, & return the glasses carefully into the freezer again. Let it be in for minimum of 1.5 hours.

Topping: Puree mango and heat it up in a heavy bottomed saucepan until just hot. and transfer in a bowl.

Add agar agar [10 grams] in water and heat it up. Let it boil for couple of minutes once it's completely dissolved, Switch off and add this into the pureed mango and mix well.

Check if the cheesecake has set and once set pour the mango jelly on top and tap it once to release air bubbles if any and again put it back in freezer to set firm.

It might take an hour or more to set completely. You can also let it set over night. Always keep it refrigerated and serve chilled.