Pound biscuits together to a coarse powder. You can also grind it in the mixer but I prefer it doing with the hand! Aah the joy :)

Next cut the chilled butter in the biscuit mix and rub with your fingers so that the crumbs and butter mix well so that they just about come together. This is your first layer of the cheesecake, the base.

Add this as a thin layer in the moulds. Press a little using hand or spoon and keep it in the fridge for about 20 minutes or so, till you make the rest of the cheese cake.

Take the gelatin and dissolve it in hot water. One can also put it in double boiler or microwave for 10 secs. But take care that it doesn't form lumps.

Add it to the mango pulp and let it stand till you make the cheese mixture.

For the main cheese cake layer - Mix together the cream cheese, cream and sugar. Mix it till just a little smooth. Blending with hand just works fine and there is no need for a mixer.

To this, add 3/4 of the mango - gelatin mix, fold in so that its just incorporated.

Take out the moulds with biscuit crumbs you had kept in the fridge and add this mixture. This is going to be the thickest layer so be generous :D.

Put in the fridge to set for 30 minutes so that the last layer doesnt blend in this and stands apart.

After 30 minutes, pour the rest of the mango gelatin mixture over it for the last layer. Let it set for a minimum of 6 hours for the lovely and yummiest dessert.