Combine the ingredients for the crust.

Press the mixture down in a 22 cm springform and bake at 160 °C for 8 min.

Combine creamcheese with creme fraishe and whisk by hand till smooth and combined.

Add in the sugar and whisk again.

Lastly add the eggs and whisk till the mixture is homogenius without any lumps.

Add the mango puré followed by the spices.

Pour in the cheesecake into the prepared springform.

Prepare a waterbath, and place it underneath your oven rack, this way you create a waterbath for your cheesecake without actually putting the cake inside the waterbath.

Bake in the oven at 160 °C, 45-60 minutes. The cheesecake has to be slightly jiggly when its done.

Let it cool down in the oven for 10-20 minutes before letting it cool down to room temperature on the kitchen table.

Cut all the mango into small cubes. Bring half of the mango to a boil along with the water on high-medium heat.

Let it simmer for a few min. before blending to a puré with a stick blender.

Let it cool down and add the rest of the mango cubes.

With an electric mixer, whisk together the mascarpone and icing sugar till smooth.

Add in the whipping cream and whisk for around 30 sec till it thickens. Be careful not to overmix - i reccomend mixing on medium to high speed.

When the cheesecake has reached room temp. You can spread it on top along with the compote.

Let the cheesecake set overnight or 5-6 hours in the fridge if served the same day.