Line an 8" springform pan with parchment paper.

Grease sides with butter and line with paper.

Blitz crackers into fine crumbs in a food processor.

Add butter and nutella blitz until combined. 

Pour into prepared cake pan. Press down firmly - base only, not sides and refrigerate.

For the filling, Bloom the gelatine and set aside to cool

Place mango in food processor. Blitz until smooth.

Measure out 3/4 cup and reserve for mango jelly, set aside.

Add cream cheese, whipping cream, sugar and gelatine mixture into a mixer on high speed for 30 seconds or more until smooth.

Pour into cake pan. Refrigerate for 3 or more hours until top is set.

For the Mango Jelly, Place the blended mango in a sauce pan, add the sugar, orange zest, orange juice, gelatin stir well until granules dissolved. Pass through a fine strainer and  Set aside 5 minutes to cool.

Pour over cheesecake filling. Tilt cake around to spread.

Refrigerate for another 3 hours or more until set .

Release pan sides, then use overhang paper to slide cheesecake onto serving plate. Then slide the paper out from under the cheesecake. 

ENJOY!!!