Mango and White Chocolate Cheesecake

I feel like a fraud when I tag "baking" on this post.  Most cheesecakes don't go near an oven!  Recipe from Women's Weekly Christmas edition.

The whipped cream in this cheesecake makes it light and fluffy.  The chocolate makes the mixture nicely sweet and not sour at all.

Crush 100g of sweet biscuits (I used Arnott's Nice) in a food processor and combine with 60g of melted butter.  Alternatively put the biscuits in a bag and bash it with a saucepan or rolling pin or frypan.  You get the idea. Press the crumbs into the base of a springform pan with the back of a tablespoon. Melt 200g of white chocolate buttons in the microwave by heating on high for 30 seconds at a time and stirring.  Whip 300ml of cream and set aside.  Beat 500g of cream cheese with 110g of caster sugar.  Fold in whipped cream and melted white chocolate.  Dissolve 1 sachet or 3 tsp of gelatine powder in hot water and add to the cream cheese mixture.  Pour into springform tin and refrigerate overnight.  Add 2 mangoes to the top of the cake before serving.