Crush 200g digestive biscuits in a food processor, add 60g melted butter and press this into a 20cm springform cake tin. Chill for 30 minutes.
Remove the flesh from a mango and purée to a pulp in a food processor. Beat together 300g cream cheese, 150ml double cream until smooth,
then beat in 150g melted white chocolate. Stir in the mango purée until well mixed, then tip onto the biscuit base, smooth the top and chill
in the refrigerator for at least 3 hous or overnight. To serve, run a thin knife around the edge of the cheesecake and remove from the tin to a plate.
Peel and slice another mango and decorate the top of the cheesecake.