I must thank the wonderful New Zealand cookery book writer, Annabel Langbein, for this wonderful recipe.
It is utterly sumptuous and darn right sexy!  The kiwi fruit sauce is so easy and adds such a wonderfully exotic and refreshing addition too.
You can cut individual cheesecakes like the one pictured above with a round cutter which look great or you can serve it in slices.

Serves 8

1 1/2 cups plain sweet cookie crumbs
1 1/2 cups finely chopped macadamia nuts or toasted almonds
4 oz butter, melted
3 tsp powdered gelatine
1/4 cup water
9 oz cream cheese, at room temperature
1/2 cup sugar
3/4 cup cream
2 x 15 oz cans mangos in juice, drained
1/4 cup chopped crystallized or uncrystallized ginger

Method

Mix the cookie crumbs and nuts together.
Stir in the melted butter and combine evenly. Press into a 9-10inch spring form pan.  Chill

Heat the gelatine and water in a small pan and stir well to dissolve.
Place in a food processor bowl with the cream, cream cheese, sugar, cream and half the mangos.
Puree until smooth.
Finely chop the remaining mangos and stir into the cream cheese mixture with the ginger.
Pour into the prepared base.
Chill for 4 to 5 hours.

This will store covered for 2 to 3 days.

For the kiwi fruit sauce
 
3 peeled kiwi fruit
2-3 tbsp sugar
1 tbsp fresh lime juice
Place 2 of the peeled kiwi fruit and the other ingredients in a food processor. Puree in short bursts to prevent seeds pulverizing. (or the sauce will be bitter)
Chill.  it will keep 2-3 days.
Use the 3rd kiwi to slice and fan across the cheesecake.
Makes about 1 cup