1. Crush the digestive cake first, mix it with melted butter, spread it under a circular mold and flatten it, and put it in the refrigerator for later use.

2. Cream cheese is softened by heating in insulating water and stirred until there are no particles.

3. Add the fine sugar, eggs and corn starch respectively and mix well. Stir well and add another one.

4. Take a mango and mince it in a blender, and dice the other mango for decoration.

5. Pour the mango puree into the cheese paste

6. Stir well to make cheese paste.

7. Pour the stirred cheese sauce into the bottom of the cake.

8. Put a plate outside the circular mold to prevent the cake from getting water during baking.

9. Preheat the oven at 170 degrees in advance, inject hot water about 1.5 cm into the baking tray, and bake for about 40 minutes.

10. The cake is baked and cooled, and it should be refrigerated before eating, which has the best flavor.