The biscuits are chopped into powder and added to the liquefied butter. Stir well and press into a six-inch cake mold.
The cream cheese is softened, and the white sugar is added to the egg beater to make it smooth and smooth, and the white sugar melts.
Add the eggs in three portions and mix well.
Add yogurt, whipped cream, and corn starch and mix well.
Cover the bottom mold with two layers of tin foil to prevent water ingress.
Pour the stirred cheese into the mold and let it stand for a few minutes to eliminate the bubbles. Put it in the baking tray. Bake the pan and add 1.5 cm of water.
Place it in the middle of the oven, 160 degrees. 55 minutes. After baking, let it cool and let it into the refrigerator. Refrigerate for about four hours and take out the mold. Mango diced, decorated. Decorative sugar is scattered.