Mango Cheesecake

Crust
1/3 cup butter, melted
1-1/4 cup Graham cracker crumbs
1/4 cup sugar

Filling
2 tablespoons unflavored gelatin, dissolved in
1-1/2 cup pureed ripe mangoes
1 cup cream cheese
1 can condensed milk
1 can nestle cream

Topping
2 pieces mango, peeled, sliced thinly crossing

Glaze
1 teaspoon unflavored gelatin, dissolved in
1/2 cup boiling water

Combine all ingredients for crust. Press firmly on the bottom of a 9″ springform pan. Chill.

Prepare the filling. Heat gelatin-mango puree mixture for about five minutes. Set aside to cool.

Beat cream cheese with condensed milk and cream. Fold in gelatin mixture and pour into prepared pie crust. Chill until set. Garnish with mango slices and brush with glaze.