This is a dessert I made for the first time two years ago and is one I make twice every summer



Ingredients
100g Arnott's Butternut Snap Cookie biscuits
100g digestive biscuits
80g butter, melted
1 mango, stoned, peeled, coarsely chopped
500g cream cheese, softened
1/2 cup (125ml) coconut cream
1/3 cup (75g) caster sugar
200g white chocolate, melted
4 passionfruit, halved, pulp strained
2 Eggs
Chopped mango, extra, to serve
Passionfruit pulp, to serve

Method

1. Grease a 20cm (base measurement) square cake pan and line the base and sides with baking paper, allowing sides to overhang.
2. combined biscuits in a food processor and process until crushed Add butter and process until well combined. Spoon into the
prepared pan and use a flat-bottomed glass to spread and press evenly over the base. Place in the fridge for 30 mins to set
3. Preheat oven to 150'C. Place the mango in a clean food processor
and process until smooth. Add the cream cheese, coconut cream and sugar. Process until smooth. Add chocolate and passionfruit
juice and process until smooth. Add eggs and process until well combined. Pour into the prepared pan. Bake for 45-50 mins or until
the cheesecake is just set. Turn oven off. Set aside in the oven, with the door ajar, to cool. Place in the fridge for 2 hours to chill

4. Transfer cheesecake to a serving plate. Top with extra mango and passionfruit pulp. Cut into pieces
Note: I used fresh fruit but if not in season can fruit is still good