For the filling:
280g full-fat cream cheese
70g caster sugar
150ml double cream
4 gelatine sheets melted into 50ml hot water
For the base:
140g crumbled digestives
60g melted butter
50g grated fudge
To make the base;
Mix together the biscuits, butter and fudge and press into the base of a cake tin. Place in the fridge to set for about 15 minutes.
To make the cheesecake filling;
Beat together the cream cheese, sugar and St. Dalfour Mango & Passion Fruit Preserve. Add the gelatine and mix well. Fold in the cream carefully and try not to overwork or it will start to curdle.
Spoon the mango mixture on top of the base and leave to set in the fridge for 2 hours.
When ready to serve, carefully remove from cake tin and enjoy!