Creamy lusciousness with exotic mango
Crush the biscuits to a coarse powder,add the other ingredients,and mix,then place it in a square 9" springform pan,press it lightly and refrigerate.
For the filling,heat the milk and the condensed milk in a pan.
Mix the cornflour in a little milk and add it to the hot milk.
Cook stirringcontinuously,till it becomes thick and keep it aside.
Add about 1/4 cup of boiling water to the gelatin,mix it till it completely dissolves and set aside.
Mix the milk mixture,dissolvedgelatin,mango pulp,cream cheese,yogurt,sugar and blend till everything is well incorporated.
Pour on top of the biscuit layer and refrigerate preferably overnight.
For the sauce,mix the mango,sugar and water in a pan and cook till the sugar dissolves and the mangoes are cooked.
Mix the cornflour in a bit of water and add it to the mango mixture and cook till it thickens a bit.
Dont make it too saucy,you need mango pieces in it.
Pour the sauce on top of the cheesecake when serving and put some fresh mango slices on the top.