Step 1

Melt the unsalted butter in the microwave in short bursts or in a small pan over a medium heat until melted.

Step 2

Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well.

Step 3

Tip into a 8″/20cm deep springform tin and press down firmly.

Step 4

Pour half of a gelatine sachet into a jug (about 6g, if its a standard 12g packet), and pour on the boiling water.

Step 5

Whisk until the gelatine granules have dissolved.

Step 6

Add the mango pulp, stir well, and then leave to cool, stirring often so it doesn't begin to set.

Step 7

In a large bowl, whisk the full fat soft cheese and icing sugar until combined.

Step 8

Pour in the liquid double cream and mango pulp and mix until smooth and combined well.

Step 9

In a small separate bowl, add the gelatine sachet. Add 1 tbsp of boiling water at a time (do not add more than mixing well until the granules have dissolved.

Step 10

Pour the gelatine mixture into the cheesecake mix and whisk until smooth.

Step 11

Pour this over the biscuit base and smooth over.

Step 12

Carefully pour the cooled jelly mixture over the cheesecake mix.

Step 13

Set the cheesecake in the fridge overnight (minimum 6 hours).

Step 14

Once the cheesecake has set, carefully remove from the tin.

Step 15

Whip together the double cream and icing sugar until smooth and thickened - dollop on top of the cheesecake.

Step 16

Top the whipped cream with mango chunks, and some passion fruit pulp - enjoy!