Note: in addition to the 15 minutes preparation time listed above, you will also need to chill your cheesecake for 4 hours and 30 minutes.
400g gingerbread biscuits
160g unsalted butter, melted
500g cream cheese, softened slightly
1/4 cup honey, plus extra 1 Tbsp
4 mangoes, thinly sliced
1/4 cup Sunbeam Australian Pistachios, roughly chopped, to serve
Put biscuits in a food processor and process until coarse crumbs.
Add melted butter and continue to process until fine crumbs and combined. Spoon mixture into a lightly greased 35 x 10cm rectangle loose-based fluted tart pan. Using the back of a spoon, push mixture into base and up sides of pan. Put in fridge for 30 minutes or until firm.
To make filling, add cream cheese and honey to a bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until just combined, taking care not to over mix. Spoon mixture into tart shell and chill for 4 hours or overnight until firm.
Top cheesecake with mango. Drizzle with extra honey and pistachios.