Mango And White Chocolate Cheesecake - cooking recipe

Ingredients

20 None squares graham crackers, coarsely crushed
4 tbsp (1/2 stick) butter, melted
2 pkg (8 oz each) cream cheese, at room temperature
1/2 cup sugar
7 oz white chocolate, melted
1 1/4 cups heavy cream, whipped
1 pkg (1/4 oz) unflavored gelatin
2 None mangoes, peeled, pitted and sliced

Preparation

Place graham crackers in a food processor and pulse until fine crumbs form. Add butter and pulse to combine. Press into bottom of an 8-inch springform pan. Refrigerate for 15 mins, until crust is firm.
Meanwhile, beat cream cheese and sugar in a large bowl with an electric mixer until smooth and creamy. Fold in chocolate and whipped cream.
Whisk gelatin with 1/4 cup hot water until dissolved. Stir 2 tbsp cream cheese mixture into gelatin. Return to cream cheese mixture and mix well.
Pour cheesecake filling over crust. Cover with plastic wrap and refrigerate overnight. Arrange mango slices on top.