Making of the Base of Cheesecake:

1. Melt butter and crush digestive biscuits along with melted butter in a food processor for 40 seconds. (You can use a rolling pin to crush biscuits) and mix 1 tbsp powdered sugar with it.
2. Take a Greased cake tin and pour the biscuit mixture in the tin and press to set the mixture evenly.
3. Refrigerate the cake tin for 2 hours after covering it with a plastic film.

Making of the Cheesecake:

1. Take a muslin cloth and pour the curd and tie the cloth properly and then hang it for 5-6 hours to get hung curd (I did it in the night to get the curd in the morning).
2. Extract pulp from mangoes and keep the pulp aside.
3. Take Paneer and cut into small cubes and then transfer the paneer into a food processor to make a smooth paste.
4. Add hung curd, Condensed milk, Mango pulp, mango juice and sugar powder with the Paneer and mix those properly in food processor for 40 seconds.
5. Take 4 tbsp water in a small pan and warm it and add Gelatin or Agar agar and dissolve it properly.Mix it with the cheesecake mix.
6. Take the mixture in a bowl and mix full cream by cut and fold method.
7. Add chopped Aamsotto in the mixture.
8. Transfer the entire mixture in the previously done cake tin and set it in the refrigerator for at least 8 hours.

Decorating the Mango Cheesecake:

1. Pour Mango Jelly over the cheesecake and spread properly.
2. Decorate with chopped Mangoes
3. Refrigerate till the Jelly set.
4. Yummy No Bake Mango Cheesecake is ready to serve.