Place biscuits in a food processor and pulse until fine crumbs form.
Add melted butter and pulse to combine.
Press into a base of a 20cm springform pan.
Chill for 15 minutes, until base is firm.
Meanswhile, using an electric mixer, beat cream cheese and sugar together until smooth and creamy.
Fold through chocolate and whipped cream.
Whisk gelatine with hot water until dissolved.
Stir 1/4 cup of cream cheese mixture into gelatine, return to cream cheese mixture and mix well.
Pour cheesecake over biscuit base.
Cover with plastic wrap and refrigerate overnight.
Arrange mango slices over top and cut cheesecake into wedges to serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1212.71 Kcal (5077 kJ)
Calories from fat	754.49 Kcal
		% Daily Value*
Total Fat	83.83g	129%
Cholesterol	214.06mg	71%
Sodium	805.5mg	34%
Potassium	744.91mg	16%
Total Carbs	100.01g	33%
Sugars	84.77g	339%
Dietary Fiber	3.61g	14%
Protein	20.81g	42%
Vitamin C	61.7mg	103%
Vitamin A	0.2mg	5%
Iron	0.5mg	3%
Calcium	363.4mg	36%

Amount Per 100 g
Calories	239.89 Kcal (1004 kJ)
Calories from fat	149.25 Kcal
		% Daily Value*
Total Fat	16.58g	129%
Cholesterol	42.34mg	71%
Sodium	159.34mg	34%
Potassium	147.35mg	16%
Total Carbs	19.78g	33%
Sugars	16.77g	339%
Dietary Fiber	0.71g	14%
Protein	4.12g	42%
Vitamin C	12.2mg	103%
Iron	0.1mg	3%
Calcium	71.9mg	36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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