Take 150 gms digestive biscuits.
Crush the biscuits in a food processor or blender.
Combine with melted butter in a bowl.
Tip the mixture in a shot glass and press firmly down and around the sides into the base to create an even layer. Chill in the freezer for ½ hr.
You can either take powdered sugar or blend normal white sugar it in a blender. Your icing sugar is ready
Take 100 ml whipping cream in a bowl
Bend the cream with an egg beater
Combine 150 gms of Cream Cheese and the icing sugar in a bowl.
Beat well with an egg beater
Whip the cream in another bowl till light and fluffy. Add the cream cheese mixture and combine gently with a spatula. Adjust the tartness to your taste.
Add some lime juice
Add some lemon zest (Grated lemon covering)
Pour the filling neatly over the set biscuit base and even out the top as much as possible. Refrigerate for ½ an hr.
Blend the mango to make and pour it over the set base.
Garnish the entire surface with cherries, mint leaves or small pieces of mangoes. Enjoy your cheesecake.