Baked Mango Cheesecake

This was sooooooo delicious!!! Not too sweet, just right!!! Great topping too... despite I couldn't be bothered with the whipped cream...

The amount of cookies for the base seemed a bit too much though... after two 20cm cakes there were still some left over... and OMG milk arrorw*&4ts are sooo bad for making the base... didn't mooosh with butter and didn't turn out wet sandy... and didn't make such a stable base ><" note to self: try arnott's nice next time...

The amount of batter seemed a bit over for a 20m cake tin too... managed to have a bit left over... about 1/3 ish?

Ingredients

250g plain biscuits
¼ cup desiccated coconut
100g butter, melted
500g cream cheese
¼ cup castor sugar
2 teaspoons grated orange rind
170g can mango pulp
4 eggs, lightly beaten
1 large mango, sliced
1 cup cream, whipped <--- didn't use

Topping:

170g can mango pulp
2 tablespoons sugar
1 teaspoon gelatine
¼ cup sour cream

Directions

Preheat oven to moderate 180oC. Place biscuits and coconut in small mixing bowl; add butter. Stir until well combined. Press mixture evenly over the base and sides of deep 20cm round springform tin; smooth surface.

Using electric beater, beat cream cheese, sugar and orange rind in a small bowl until light and creamy. Add mango pulp; beat well. Add eggs gradually, beating thoroughly after each addition.

Pour mixture into prepared tin. Bake for 40 minutes. Remove from heat; allow to cool completely. Spread with topping, decorate with sliced mango and pipe with whipped cream. Refrigerate several hours or overnight before serving.

To Make Topping: Combine pulp and sugar in small pan. Sprinkle over gelatine. Stir over low heat 1 minute until sugar dissolves and mixture boils. Simmer uncovered 4 minutes, stirring occasionally. Remove from heat; transfer to small bowl; cool. Stir in sour cream.

http://www.grouprecipes.com/16583/baked-mango-cheesecake.html