Mango and white chocolate baked cheesecake

250g plain sweet biscuits
125g unslated butter, melted
200g white chocolate
300g mango
2/3 cup caster sugar
250g cream cheese, chopped
200g mascarpone
2 tsp cornflour
4 eggs
300ml thickened cream

Caramelised mangoes
2 mangoes
1/4 cup brown sugar

1. Preheat oven to 160 C. Grease a 23cm springform tin with melted butter, then line base with baking paper. Put biscuits in a food processor and process until fine breadcrumbs form. Add butter and process til combined. Use a glass to press mixture evenly over base and up sides of prepared tin. Refrigerate.
2. Melt chocolate in a small heatproof dish over a pan of simmering water. Stir until smooth, then leave to cool slighlty. Put mango in a food processor and process until pureed.
3. Beat sugar and cream cheese in the small bowl of an electric mixer until well combined and smooth. Add marscapone and cornflour and beat for 30 secs. With motor running, add eggs, 1 at a time, beating well after each addition.
4. Transfer mixture to a large bowl. Add mango and chocolate and stir until just combined. Pour into tin. Bake for 1 hr or until set. Let cool in tin, then refrigerate for 3-4 hours or overnight.
5. Run a warm wet knife around the edge of cheesecake and transfer onto a serving plate. Top with whipped cream.
6. To make caramelised mangoes, heat a medium non-stick frying pan over a medium heat. Cut off cheeks from each mango. Run a shallow spoon between flesh and skin to remove skin. Sprinkle flesh with sugar. Cook for 3-4 minutes or until golden. Serve with slices of cheesecake.