Baked Mango Cheesecake

Ingredients
250g plain biscuits
100g butter, melted
500g cream cheese
¼ cup castor sugar
2 teaspoons grated orange rind
170g can mango pulp
4 eggs, lightly beaten
1 large mango, sliced
1 cup cream, whipped
Topping:
170g can mango pulp
2 tablespoons sugar
1 teaspoon gelatine
¼ cup sour cream

Directions
Preheat oven to moderate 180oC. Place biscuits in small mixing bowl; add butter. Stir until well combined. Press mixture evenly over the base and sides of baking tin; smooth surface.
Using electric beater, beat cream cheese, sugar and orange rind in a small bowl until light and creamy. Add mango pulp; beat well. Add eggs gradually, beating thoroughly after each addition.
Pour mixture into prepared tin. Bake for 40 minutes. Remove from heat; allow to cool completely. Spread with topping, decorate with sliced mango and pipe with whipped cream. Refrigerate several hours or overnight before serving.
(To Make Topping): Combine pulp and sugar in small pan. Sprinkle over gelatine. Stir over low heat 1 minute until sugar dissolves and mixture boils. Simmer uncovered 4 minutes, stirring occasionally. Remove from heat; transfer to small bowl; cool. Stir in sour cream.