1. In a food processor, take the digestive biscuits and run until powdered.

2. Add the butter and run the mixer again until it is evenly mixed.

3. Butter an 8" spring form pan or loose bottomed round pan.

4. Transfer the biscuit mixture to it. Press it with a spoon until nice and tight.

5. Refrigerate for atleast 1 hour.

1. On the previous day, prepare the curd cheese. Line a sieve with a muslin cloth and pour the curd into it.

2. Place it over a bowl and place this in refrigerator over night.

3. The next day, remove the cheese from the cheese cloth and use it in the filling.

4. In a food processor add the curd cheese and cream cheese and process until creamy.

5. Transfer this to a mixing bowl.

6. Peel and slice mangoes. Grind it to a fine puree.

7. Soak the china grass/ agar agar in water for 15 minutes.

8. Heat china grass until it melts. Do not allow this mixture to boil. Keep flame low and keep on stirring until it melts.

9. At the same time heat the mango puree. Do not allow this to boil.

10. When china grass is completely melted, remove from flame.

11. Remove the mango puree also from flame.

12. Pour the hot china grass into the hot mango puree and mix well.

13. Now pour this mixture into the cream cheese mixture and mix well until incorporated.

14. Now add sugar and vanilla and mix well.

15. Remove the pan from fridge. Pour this filling on the crust. Refrigerate for 2 hours.

1. Peel and slice the mango.

2. Grind it to a fine puree.

3. Add water, lemon juice and sugar and bring it to boil.

4. Cook for 4-5 minutes. Remove from flame andd allow it to cool completely.

5. Take the filled cheese cake from fridge and pour the glaze over it. Spread it evenly.

6. Refrigerate for atleast 5 hours before serving.

7. Slice it up and serve.