Step 1

For the crustPlace the biscuits on a butter paper or rolling board and crush the biscuits to a coarse powder with the help of a rolling pin.Combine the crushed biscuit, walnuts and butter in a deep bowl and mix well. Keep aside.Spread and press the mixture into the base of a 175 mm. (7") loose bottomed cake tin.Refrigerate for atleast 30 minutes. Keep aside.

Step 2

How to proceedCombine the paneer and sugar in a mixer and blend till smooth, without using any water.Transfer the mixture into a deep bowl, add the cream cheese and mix well using a whisk to get a smooth mixture.Add the vanilla essence and the mango and mix gently.Add the beaten whipped cream and fold gently to get the cheesecake mixture.Spread the cheesecake mixture evenly over the set biscuit base and refrigerate for 4 to 5 hours or till firm.De-mould the pie carefully and cut into 6 equal wedges.Just before serving, pour the mango pulp on each wedge and spread it evenly using a palate knife.Garnish each wedge with a swirl of beaten whipped cream and serve immediately.