Use a nine inch springfoam pan. Place the base upside down and add square sheet of baking paper on the base, now secure springfoam pan with the excess paper hanging outside. This will help in easing out the cheesecake smoothly from the pan later

Grease the sides of pan with butter and line with the parchment paper

Crush the biscuits to crumbs in a bowl. Add sugar and butter. Mix well. Add the mixture to the base of the pan and press evenly to bottom

Chill the crust for 15 minutes.

For Mango Chocolate layer: Blend chopped mangoes with the sugar to form a smooth puree

Sprinkle gelatin over cold water, stir partly to dissolve. Keep it aside for 5 to 10 minutes until spongy

Microwave for 30 seconds stirring in between until gelatin dissolves completely. Allow to cool for 5 minutes Add gelatin to mango puree and mix well

Using Double boiler, melt chocolate and mix well until smooth

Blend cream-cheese and cream in a bowl until creamy. Add white chocolate, mango puree mixture and mix well

Pour mixture to the pan over the crust and spread evenly. Refrigerate for 3-4 hours until top is set

Prepare Mango glaze: Sprinkle gelatin over cold water. Stir partly to dissolve. Keep it aside for 5-10 minutes until spongy

Microwave for 15 second. Stir and dissolve gelatin completely. Add gelatin and lemon juice to sweetened mango puree. Mix well. Pour this mango mixture over cheesecake layer. Refrigerate for 10-12 hours

Release the pan and Remove parchment paper from sides. Using bottom paper transfer to serving plate and now ease off the bottom square parchment paper

In a bowl, whip cream and icing sugar to form soft peaks. Add vanilla extract and blend again. Add the cream to centre of the cheesecake and gently spread

Top with chopped mangoes. Additionally you can add nuts etc too. Cut and serve