Coconut and Mango Cheesecake

Preheat oven 170°C/150°C fan-forced.

Grease a 6cm-deep, 22cm (base) round springform pan and line base and side with baking paper.

Process biscuits until mixture resembles fine breadcrumbs, add in spread and process until just combined.

Press mixture over base and side of prepared pan.

Refrigerate for 20 minutes.

Bake for 10 minutes and then cool.

Process cream cheese, sour cream, sugar, vanilla, coconut essence, eggs and egg yolk until smooth and combined.

Stir in lime rind, chopped mango and 1 tablespoon coconut.

Pour mixture over base.

Bake for 40 minutes or until just set.

Let it cool at room temperature.

Refrigerate, covered, for 4 hours or overnight.

Top with remaining coconut and sliced mango. Serve.