Make the Crust:

Crush the Biscoff biscuits into fine crumbs.

Mix with melted butter (and brown sugar if using) until sandy in texture.

Press firmly into the bottom of a 9-inch springform pan.

Bake at 350°F (175°C) for 8–10 minutes. Cool while preparing filling.

Make the Filling:

Beat cream cheese and sugar until smooth and fluffy.

Add eggs one at a time, mixing just until incorporated.

Stir in sour cream, vanilla, and flour.

Pour mixture over the cooled crust.

Bake the Cheesecake:

Bake at 325°F (160°C) for 55–65 minutes, until center is just set but still slightly wobbly.

Turn off oven, crack the door open, and let cheesecake rest inside for 1 hour to prevent cracking.

Cool completely, then chill in the fridge for at least 4 hours (overnight is best).

Make the Mango Glaze:

In a saucepot, add the spices, water and sugar, let simmer for about 5 mins.

Add mango cubes to the pot and leave to simmer until melted, stirring ocasionally.
Mix the Cornstarch with a little water and add to the pot while stirring, leave to simmer for an additional 5 mins then remove from the heat and cool down.

Use this mango glaze to top off your cheesecakes!