1- 8 hours
18 digestive biscuits or graham crackers, broken up
3 tbsp sugar
1/8 tsp salt
1 cup melted milk chocolate
½ cup butter, melted
1 1/2 cups heavy cream
575g cream cheese, softened to room temperature
2 tsp vanilla
1 1/4 cup powdered sugar
7oz mango puree
¼ cup sugar
1 ½ tbsp lime juice
2 large egg yolks
Mix together the graham crumbs, sugar, salt, milk chocolate and butter until combined.
Press mixture into the base of a springform pan and press down evenly. Refrigerate for 30 minutes or until needed.
Whip the cream cheese and vanilla until smooth, set aside. In another bowl, whip the whipping cream and icing sugar to form stiff peaks
Add the whipped cream to the creamcheese mix and using the hand mixer, whip until combined, scraping the bowl as necessary.
Scrape mixture into a springform pan and smooth the filling. Using a tablespoon, make a well in the centre of the cheesecake with about ½” at the base remaining.
Make the mango curd, Whisk mango, sugar, lime juice and egg yolks until smooth.
Place the mixture in a medium glass bowl set over a saucepan of gently simmering water. Whisk constantly until thickened. This will take about 10-15 minutes. Remove from heat and whisk in butter one piece at a time. Let cool.
Make a When cooled, pour mango curd into the centre of the cheesecake.
Chill for 6 hours, or ideally overnight for best results.
Slice and enjoy!