Mango And White Chocolate Cheesecake

1. 1

   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.

2. 2

   Meanwhile, beat cream cheese and sugar in a large bowl with an electric mixer until smooth and creamy. Fold in chocolate and whipped cream.

3. 3

   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.

4. 4

   Pour cheesecake filling over crust. Cover with plastic wrap and refrigerate overnight. Arrange mango slices on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.