Mango ripple and white choc cheesecake

Ingredients

• 300g Arnott’s Granita biscuits
• 100g butter, melted
• 2 overripe mangoes, stoned, peeled
• 500g cream cheese, softened
• 1/2 cup (120g) sour cream
• 1/2 cup (110g) caster sugar
• 2 Coles Australian Free Range Eggs
• 200g white chocolate, melted

Directions

1. Preheat oven to 150C. Grease and line the base and side of a 20cm round (base measurement) springform pan with baking paper.
2. Place biscuits in a food processor and process until finely crushed. Add butter and process until well combined.
3. Spoon into the prepared pan and use a straight-sided glass to spread and press over the base and side. Place in the fridge for 30 mins to chill.
4. Meanwhile, place the mango in a clean food processor and process until smooth. Strain through a fine sieve.
5. Place cream cheese, sour cream and sugar in a clean food processor. Process until smooth. Add the eggs and process until smooth. Add the chocolate and process until smooth. Add half the mango puree and process until smooth.
6. Pour half the cream cheese mixture into the chilled crust in the prepared pan. Drizzle with half the remaining mango puree and gently marble with a spoon. Pour over the remaining cream cheese mixture and marble with the remaining mango puree.
7. Place the pan on a large baking tray. Bake for 1 hour or until almost set. Turn oven off. Cool in oven, with door ajar, for 1 hour. Place in the fridge for 3 hours to chill. Transfer to a serving plate and cut into wedges to serve.