Grind mangoes to a smooth puree without adding water.

Add sugar and mix well.

Cook on medium flame until it starts bubbling.

Remove from flame and cool completely.

Store in an airtight jar in fridge.

Grind biscuits in a processor.

Add melted butter and pulse until combined.

Transfer to a 4" loose bottomed tin and with the help of a spoon press it nice and tight.

Refrigerate for minimum 30 minutes.

Preheat oven to 150C.

In a bowl, combine cream cheese, condensed milk, mango essence and mango puree.

Whisk until well combined and lump free.

Add the amul cream and whisk to combine.

Pour into the prepared tin on the biscuit base.

Take three layers of aluminum foil and wrap around the bottom of the tin.

Place it into a larger tin filled with a little water.

Bake for 25-35 minutes until the centre is slightly wobble and the top is firm to touch.

Open the oven door partially and switch off oven.

Let the cake cool inside.

Remove from oven, remove from the water bath, remove the foil.

Cover with cling film and refrigerate overnight.

In a pan, combine mango puree, corn flour mixed in water and sugar.

Cook on medium flame until the mixture leaves the sides of the pan.

Allow it to cool completely.

Transfer to a piping bag with star nozzle and set aside.

Take the cheesecake out of the fridge, and place it on a tumbler.

Gently slide the tin leaving the cheesecake on the base plate.

With the help of a spatula, remove the biscuit base from the base plate.

Transfer to a serving plate.

Pipe the topping on top of the cheesecake.

Slice the cake with a warm knife and serve.