Ingredients
Method
1.Using a food processor, whiz the biscuits to fine crumbs, then add the melted butter and pulse until well mixed. Press evenly into the base of a 23cm spring form tin and chill.
2.Sprinkle the gelatine over the water and let swell for 5 minutes, then microwave for 30 seconds or heat over a cup of boiling water until dissolved and smooth. Whiz the mango slices, juice and icing sugar until smooth, then blend in the gelatine. Transfer to a jug.
3.Sprinkle the second measure of gelatine over the water and let swell for 5 minutes, then microwave for 30 seconds or heat over a cup of boiling water until dissolved and smooth.
4.In the food processor, whiz the cream cheese, icing sugar and vanilla until smooth, then add the cream and pulse until slightly thickened and well mixed. Transfer to a jug.
5.Pour half the cream cheese mix over the chilled base, then smooth and chill for 20 minutes. Pour over half the mango mix and chill for 20 minutes before repeating the final two layers. Chill the cheesecake for 2 hours before cutting.
6.Run a sharp knife around the cake and release the tin. Transfer to a plate and decorate with mango and fresh berries.
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