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Mango Cheese Cake

1. Crush the digestive biscuits into crumbs using a food processor or rolling pin. Alternatively, you can place the biscuits in a plastic bag and crush them with a rolling pin. 

2. Melt the butter in a microwave-safe bowl or in a saucepan over medium heat.

3. In a mixing bowl, combine the biscuit crumbs and melted butter. Press the mixture into the bottom of a 23cm springform pan to form the crust.

4. In a separate mixing bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract, and mix until well combined.

5. In a separate bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

6. In a small saucepan, combine the mango juice and cornflour. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and allow to cool.

7. Pour the mango mixture over the cream cheese mixture and smooth the top with a spatula.

8. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight. 

9. Once chilled, remove the cheesecake from the spring form pan and garnish with fresh mango slices or whipped cream, if desired. Serve chilled and enjoy