No Bake Mango Cheesecake

What I like about this cheesecake is that I don't have to bake anything and it tastes super heavenly. I made this for a friend's birthday and you should have seen kids' reaction when she cut it, they were all ready with their spoons to dig-in :).

This recipe will serve around 15 people.

Ingredients
1 - Kesar Mango Pulp Can (its usually 30 oz can)
3 - 8 oz plain cream cheese, I used Philadelphia Original (keep it out of fridge for 1-2 hours before using)
2 and a half tbsp of unflavored gelatin (you can use Agar Agar to replace this if you don't eat gelatin, gelatin can be found in the Jello isle in your grocery store)
1 - 14oz can of sweetened condensed milk
4 tbs of butter melted in microwave
1/4th cup of brown sugar
8 - Honeymaid Grahams (You can also use digestive biscuits or Graham crackers to replace this)
1 Pack of mango flavored jello (I got this from Indian grocery store)
Water

Process

Step 1: Making the base
Take a 9 inch springform cake pan and grease its bottom with butter (if you don't grease then the base will stick to the pan).
Put Grahams in a zip-lock bag and crush them to somewhere between coarse to fine powder (you can use a rolling pin to do this). Put this powder in a bowl.
Add melted butter and brown sugar to it and mix thoroughly and put this mixture in the cake pan. Press with a ladle or glass to make an even crust. Put it in fridge to set for around 15-20 minutes and meanwhile you can prepare the filling.

Step 2: Cream-cheese layer
Boil 1 cup of water, take it of the stove and mix in 2 tbs of gelatin. Let this mixture cool down to room temperature.
In a large bowl  put in cream cheese, condensed milk, 2 cups (16 oz) of mango pulp and dissolved gelatin and mix everything together using an electric mixer until you get a smooth (no lumps) mixture.
Pour it over the crust you made earlier in the springform pan and again keep the cake pan in fridge to set.

Step 3: Jello
As you wait for the cheese layer to set, prepare jello from Mango flavored Jello pack following instructions on the packet and refrigerate.
Keep checking the cheese layer in cake pan to see if it has set by touching its top layer, once set it should stop sticking to your finger. I let it sit for around an hour before checking.

Step 4: Mango pulp layer
Once cheese layer is set prepare the top layer.
Take 1/2 cup of boiling water and mix in 1/2 tbs of gelatin, cool it to room temperature.
Mix in dissolved gelatin with remaining mango pulp and pour it over the cream cheese layer in your cake pan, again refrigerate. Leave it undisturbed for another 2-3 hours.

Step 5: Putting Jello on top
Cut Jello into cubes and spread it over the top of your cheesecake as you like and you are all ready to serve it. Before taking out the side ring, run a knife along the boundary for an easy removal (do it very slowly, you don't want to break the cake).