How can I do?

Preheat oven to 180 ° C. In a bowl mix all the ingredients of the base and press approx 23 greased and lined with baking paper on the bottom of the springform pan. Bake 15 minutes and cool. Reduce oven to 180 ° C

Beat cream cheese, yogurt and Swiss breakfast for about 2 minutes with electric mixer. Add almonds and honey, flour, beating constantly and scraping the sides of the bowl.

Separate the whites from the yolks. Add the egg yolks and continue to beat. Beat the egg whites into firm snow and gently stir into mixture.

Add slices of mango with your springform pan, which at regular intervals.
Cut the remaining (keep a few slices) cut into small cubes and put them in your preparation, you will pay over cooled crust, being careful not to move the fruit pieces. Sprinkle a pinch of basil over the cheesecake. Bake about 40 minutes. Turn off the oven and let the cheesecake for another 40 minutes.

Cool completely before refrigerating 10 hours or overnight.
Spread slices of mango on the remaining cheesecake.

Ingredients:

• For the base:
• 200 g oatmeal
• 2 cup on s. Sugarcane
• 1 cup cinnamon
• 75 ml peach nectar
• Apricot almond flavor
• Vegetable oil for the pan For the filling:
• 380g quark 20%
• 1 small Swiss 20%
• 150g natural yoghurt
• 60 g honey syrup
• 1 cup on s. Mandela Roma
• 3 Cup on s. Meal
• 1 pinch of salt
• 2 eggs
• 1 egg white
• 230g Mango
• Basil

Total time: Preparation + cooking time: 60 min
Yield: 6 people