1envelope Knox unflavored gelatin + 2 tbs warm wateruse 2 tsp agar powder and 2 tbs boiled water for 100% vegan option if desired
1large ripe mangopeeled and pitted
For the Chocolate Glaze and Garnishing
Preheat oven at 350 °F. Lightly spray a springform baking pan with oil.
Mix all crust ingredients in a mixing bow. Put the mixture in the bottom of the springform pan, and gently press down on the mixture, using your fingers and palm, until the mixture is spread to a nice even layer at the bottom of the pan. Bake for 10 minutes.
Meanwhile, combine all cheesecake filling ingredients in a blender, and blend until smooth.
Take the springform pan out of the oven, and let it cool for 5 minutes before pouring in the cheesecake filling.
Refrigerate the cheesecake for at least 2 hours or until the filling is firm.
Melt chocolate in a double boiler or in microwave. Be careful not to burn the chocolate! Add the nectar agave and non-dairy milk. Combine well, and let it cool for 5 minutes before serving.
Drizzle a desired amount of chocolate glaze on top of chilled cheesecake. Garnish with raspberries. Serve immediately.