DIRECTIONS

• 1. Pulse the graham crackers in a food processor or put the biscuits in a Ziploc bag and crush with a rolling pin
• 2. Add melted butter and pulse again until the mixture comes together.
• 3. Press into the bottom of an 8" spring form pan that's lined with aluminum foil or use individual glasses. Refrigerate this while preparing the rest of the cheesecake.
• 4. Mix the cream cheese, cream, and sugar in a bowl until well combined. You can do it by hand or use low speed on your electric beater.
• 5. Take a small bowl and add hot water to it. Add gelatin and stir till it completely dissolves.
• 6. Add the mango puree to the gelatin mixture and stir well.
• 7. Keep half of the mango mixture aside and add the rest to the cream cheese mixture.
• 8. Stir the cream cheese mixture with the mango puree until well combined.
• 9. Pour this mixture on top of the graham cracker base. Return to the fridge for another 10-30 minutes depending on how much time you have.
• 10. Pour the mango mixture as the third layer. Do this gently so that the layers don't combine. If you use a spring form pan, the top layer will be much thinner, as it should be.
• 11. Refrigerate overnight and serve chilled