Mango and Ginger Cheesecake

Base:

1. Crush up the ginger biscuit and add in melted coconut oil.
2. Pat down into a tray and let it set in the fridge for 1 hour.

Filling:

1. With a hand whisk, mix together, cream cheese, agave syrup and mango purée.
2. Over a double boil, melt the cacao butter and add in the agar agar powder. Mix over the heat for a few minutes to activate the powder.
3. Add this to the cream cheese mixture and combine.
4. Pour into the biscuit base and set in the fridge overnight.

Topping:

1. Cut up mangoes and sprinkle over the top.
2. Add dollops of whipped cream.