For the Crust

1. Crush the Biscoff cookies into a fine crumb by hand or with a blender.
2. Put into a small bowl and add sugar.
3. Pour in melted butter and mix well until completely combined and starts to clump together.
4. Press into the bottom of a 9” spring form pan and set aside.

For the Cheesecake

1. In a large bowl whip the cream cheese until creamy.
2. Add whipping cream and whip with hand mixer or standing mixer until completely combined.
3. Melt the white chocolate according to the directions on the package and add to cream cheese mixture.
4. Add 1 1/2 C of the mango puree, reserving the other 1/2 c for the topping.
5. Add lemon juice and gelatin powder and mix well until completely combined and smooth without any lumps.
6. Pour over prepared crust and spread evenly.
7. Now it’s time for the remaining mango.  Take teaspoon size amounts and put dollops over the top of the cheesecake about 1 to 2 inches apart.
8. Now take a toothpick and swirl the mango over the top of the cheesecake.
9. Place into fridge for at least 3 hours (or until set).  I usually make it the day before the event and allow it to rest overnight for best results.

For the Whipped Cream

1. Combine whipping cream, vanilla and sugar and using an electric mixer, mix on high until stiff peaks form.
2. Pipe onto cheesecake and ENJOY!