Mango Cheesecake

Preparation : Combine first 3 ingredients in a bowl and mix well. Press evenly over base of a 8 inch springform tin. Refrigerate 30 minutes. Combine cream cheese, sugar and half the mango in a processor and process until smooth and creamy. Add cream and process until combined. Sprinkle gelatine over water in a small pan. Stand 5 minutes. Heat over medium high heat, until just warm. Cool briefly without allowing to set. Add to cream cheese mixture. Combine well. Transfer mixture to a bowl. Stir in remaining mangoes. Pour filling into base. Refrigerate several hours or until set.