I've been making this for a few years now and it's a favourite with family and friends.
I have also used canned Mango and is still good.


Photo is mine

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 Free Range Eggs

Chopped mango, extra, to serve

Passionfruit pulp, to serve


Method


STEP 1
Grease a 20cm (base measurement) square cake pan and line the
base and sides with baking paper, allowing sides to overhang. Place
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,


STEP 2

Preheat oven to 150°C. / 130°C fan-forced

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


STEP 3


Transfer cheesecake to a serving plate. Top with extra mango and
passionfruit pulp. Cut into pieces.


Note: I used fresh mango and passionfruit but if not in season can is
still good