Mango Cheesecake

It's a no-bake cheesecake with an Asian twist.
You will need a 8" cake tin.

Ingredients:

For base

Tea Biscuits 300g
Butter 100g

For cake:
Cream cheese. 300 g
Double Cream (heavy cream) 300 ml
Icing sugar. 1/2 cup sifted
Lemon juice. 1 tbsp
Gelatin 2 tbsp
Vanilla: 2 tsp
Mango puree 1/2 cup

Processes:

Gelatin
Add the gelatin powder in 1 cup of cold water and let it soak for 5 minutes, it's called 'blooming'. After 5 minutes give it a stir and bring it to boil in microwave or in a small sauce pan on heat.

Base:
Crush the biscuits either by a food processor or just put them in a plastic bag and use a rolling pin to crush them. Mix with the melted butter together into a dough, press it down at the base of a 8 inch cake tin > chill for 2 hours

Cake 
Whip the Double cream. with Icing Sugar gradually added.
Soften the Cream cheese and mix together with the whipped cream.
Add 1/4 cup Mango puree and half of the gelatin and mix together
Pour in the cake tin
Put the tin in fridge to set for 3-4 hours.

Mango glaze topping:
Add remaining half of the Gelatin and the remaining mango puree and mix well.
Bring the tin out of the fridge and pour over the cake to cover the top.
Put the tin back in the fridge to set for another 4 hours.

Serve
Loosen the sides of the tin by running a warm spatula around, or wrapping hot towel around or by a hair dryer. Slide the tin out.