Mango macadamia cheesecake

1 Lightly grease and line a 22cm round springform pan with baking paper.

2 In a food processor, pulse biscuits, nuts and coconut to form crumbs. Add butter and process until mixture comes together. Press firmly over base of pan. Chill for 30 minutes.

3 Meanwhile, in a large bowl, using an electric mixer, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla.

4 Sprinkle gelatine over water in a jug and whisk vigorously with a fork to dissolve. Cool slightly.

5 Beat gelatine into cream cheese mixture. Gently fold in mango. Pour into biscuit base. Cover and chill overnight.