Use nine Inch spring foam pan. Place base upside down and put square baking sheet on base. Secure pan with excess paper hanging outside. This will help in easing out cheesecake smoothly from pan
Grease sides of pan with butter and line with parchment paper
Add 2 tbsp sugar, melted butter to biscuits crumbs and mix well. press evenly to bottom of pan
Chill crust for 15 minutes
Blend chopped mangoes with 2/3 cup sugar to form smooth puree
Sprinkle 4.5 teaspoon gelatin over 120ml water. Lightly stir. Rest for 5-10 minu until it becomes spongy
Microwave or over low heat, dissolve gelatin completely and add to Mango puree. Mix well
Using Double boiler melt chocolate without lumps
Blend creamcheese and 200 ml cream until creamy
Add chocolate and mango puree. Mix well
Pour this over prepared crust. Spread evenly. Refrigerate for 4 hour's until set
Sprinkle gelatin over 1/4 cup cold water ,lightly stir. Keep it aside for 10 minutes until spongy
Microwave or over low heat dissolve Gelatin completely. Add to sweetened mango puree and mix well
Pour the glaze over creamcheese layer. Spread evenly
Refrigerate for 10-12 hours
Release pan, remove parchment paper. Using bottom paper, remove the cheesecake from pan. Now slowly ease off bottom paper and transfer to serving plate
Whip Cream, sugar and vanilla extract to form smooth peaks
Add the whipped cream to centre of cheesecake. Garnish with cubed mangoes. Additionally you can add sprinklers nuts etc
Cut and serve cold
