Line a 9 inch deep tin with foil, making sure there is plenty overlap at the sides for easy cheesecake removal, or use a springform tin
If using the raw base, finely chop and combine the 3 ingredients and press into the base of your tin
https://cookpad.com/us/recipes/340009-vickys-chocolate-coated-ginger-cookies-gf-df-ef-sf-nf
If using the biscuit base, preheat the oven to gas 3 / 170C / 325F, combine all 3 ingredients, press into the base of the tin and bake for 10 minutes to set
To make the filling, combine in a blender my cream cheese recipe with the 2tsp vanilla, lime juice & zest and sugar. Taste and add more sugar/lime to your taste. Pour half of this mixture onto the cheesecake base then set in the fridge to firm up for half an hour
https://cookpad.com/us/recipes/333073-vickys-cashew-nut-cream-cheese
Meanwhile, add 400g of the diced mango to the rest of the mixture in the blender and whizz it up. Taste and add the rest of the mango if you want more flavour. Pour this on top of the 1st layer of filling. You may have some filling left over as we need some room for the topping. You can use the leftovers in my cinnamon bread roll recipe or as a dip for other fruits! Put the cheesecake in the fridge to set this layer
For the mango topping simply puree the 250g mango with enough sugar so it's not too bitter and pour over the top of the filling. Put the cheesecake in the freezer to get a fast set
Take out of the freezer half an hour before serving. Decorate with sliced mango and some more lime zest sprinkled over the top. Also some whipped coconut cream goes very nicely on the side
