Ingredients (makes 10 slices)

• Base:
• 250g Highland Scottish Shortbread Biscuits or Biscuits of your choice, crushed.
• 115g Butter, melted.
• Filling:
• 500g Philadelphia creamed cheese, softened
• 395g NESTLÉ Sweetened Condensed Milk
• 300g Thickened Cream
• 1tbsp Gelatine
• 60ml (1/4cup) Hot water
• 180g NESTLÉ Milky Bar chocolate block, melted
• 225g (11/2cups) Mango, pureed
• optional Extra Milky bar, shaved for topping presentation
• optional NESTLÉ BAKERS' CHOICE Choc Bits (white) for topping presentation
• optional Mint (mine is the chocolate mint variety)

Method

1. Base: Crush Biscuits, this can be done by placing them in a blender or into a zip lock bag and hitting with a rolling pin.
2. Combine biscuits and butter, press into base of a large pie dish or a 23cm springform pan, refrigerate until firm.
3. Filling: Beat cream cheese and NESTLÉ Sweetened Condensed Milk until smooth, beat in cream.
4. Sprinkle gelatine over hot water; stir to dissolve. Add to cream cheese mixture with melted NESTLÉ Milky Bar chocolate ; spoon evenly over base.
5. Swirl the Mango Puree through cheesecake mixture. Refrigerate until set.
6. If desired, decorate with extra (shaved) Milky bar, NESTLÉ BAKERS' CHOICE choc bits and a sprig of mint.