Step 1

Preheat oven to 325°F (160°C).

Step 2

In a food processor crush cookies into fine crumbs. Add melted butter, milk and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling.

Step 3

In a large bowl beat cream cheese and sugar until smooth. Add mango puree and whisk until smooth. Add eggs, one at a time, beating to combine after each addition. Do not overbeat. Add vanilla extract, sour cream, heavy cream, salt and beat until smooth. Add cornstarch and beat until incorporated. Do not overbeat.

Step 4

Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour the filling over the crust, place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan. Bake for 45-55 minutes or until the edge is set but the center jiggles slightly. Turn off the heat and leave it another hour in the oven. Let cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight.

Step 5

Place all ingredients into a saucepan and cook until thickens, about 4-5 minutes. Turn the heat off and allow to cool.

Step 6

Spread the topping over the cheesecake. Refrigerate until ready to serve.