Step 1

Place biscuits in a food processor and pulse until fine crumbs form. Add butter and pulse to combine. Press into base of a 20cm springform pan. Chill for 15 minutes, until base is firm.

Step 2

Meanwhile, using an electric mixer, beat cream cheese and sugar together until smooth and creamy. Fold through chocolate and whipped cream.

Step 3

Whisk gelatine with hot water until dissolved. Stir 1/4 cup of cream cheese mixture into gelatine. Return to cream cheese mixture and mix well.

Step 4

Pour cheesecake over biscuit base. Cover with plastic wrap and refrigerate overnight. Arrange mango slices over top and cut into wedges to serve.