Directions

• HOW TO MAKE CRUST
• Line a springform pan/tin with the parchment paper. Keep it aside.
• Put  cookies into a zip lock bag and crush with a rolling pin until it resembles coarse crumbs. Alternatively, you can also process them in a food processor. Add the melted butter and mix well until combined. 
• Next, pour cookie crumbs mixture into the prepared cake pan. Press the crumb tightly using hand plum or flat bottom of the cup and make a plain surface.
• Once the crust is ready, place the pan in the refrigerator for 1 hour to let the crust set.
• HOW TO MAKE CHEESECAKE LAYER
• Add agar agar powder to a small bowl. Then ad 2 tablespoons of cold water to it and mix well.
• Let it sit for 5 minutes. After 5 minutes, mix it with the spoon.
• Then add some hot water to a large mixing bowl and place the agar agar mixture bowl over it. 
• Mix well until the mixture is melted. Keep is aside.
• Add cream cheese, whipping cream, sugar, and agar agar mixture to a blender and mix until smooth and creamy.
• Gently fold mango piece into the cheese cake mixture.
• Pour the cheesecake mixture onto the crust and refrigerate for 2 hours.
•  After 2 hours prepare mango jelly as per packet instruction and pour over the mango layer.
•  Place the cake pan again into the fridge for 6-7 hour or overnight till solidified.
•  No bake egg-less mango cheesecake is ready, loosen edges of the cake spring.
• Transfer cake to a serving dish, garnish it with sliced  mango over the top, cut into slices and serve chilled.