1. Preheat the oven to 160°C.

Base

1. Crumble the Nic Nac biscuits and chop the nuts. Chop up everything finely in the food processor and add the oil. Don’t have a food processor? Then simply place the cookies and nuts in a freezer bag (or similar) and beat them with a rolling pin until they are in very fine pieces. 
2. Clean a baking tray and grease lightly with some peanut oil. Place the cake tin on top and spread the base over the baking tray. Press down well.

Filling

1. Mix all of the ingredients together in a large mixing bowl. Don’t mix them for too long as you don’t want to get too much air in the cake. If you do, there is a chance that the cake will crack.
2. Pour the filling onto the base and place in the preheated oven at 160°C for 60 min. If necessary, turn on the grill for the last 5 minutes. Allow the cake to cool in the oven with the door open.

Topping

1. Heat a pan without adding any fat. Place the coconut flakes in the pan until they turn a brown colour. Remove immediately from the pan and allow to cool. Cut the mango into bite-sized pieces. Place the coconut flakes and mango pieces on top of the cooled cheesecake. 

Enjoy!