Cheesecake Base

1. Put the margarine in a small saucepan over a low heat and leave to melt.
2. Meanwhile, pulse the biscuits in a food processor.
3. Tip the ground biscuits into the melted margarine.  Mix together.
4. Roll out about 2-3 mm thick between 2 sheets of baking paper.
5. Place in the fridge to firm up while you prepare the topping.

Mango Cheesecake Topping

1. In a large bowl, whisk together the Creamy Sheese Original, caster sugar and soya cream.
2. Put the mango purée, sugar and agar agar in a small saucepan. Bring to the boil, stirring continuously.
3. Leave aside to cool down for a few minutes, add to the cream cheese mix.
4. Fold equally into 8 individual savarin moulds and  transfer into the freezer, for 2 hours at least.
5. With a round cutter, same size as the savarin mould, cut  the cheesecake base into 8 round shapes.
6.  Unmould the cheesecakes  and put on top of the base.

Decoration

1. Sift the icing sugar.
2. Firmly beat all ingredients together, till smooth consistency.
3. Pipe into various shapes.

Cream

1. Sift the icing sugar.
2. Whisk the ingredients together.