Using a standard biscuit crumb base press into the base of a 22cm springform tin.
Pour a standard cheesecake mix on top of the biscuit base and ripple with Barker's Professional Mango Patisserie Filling.
Chill for 30 minutes or until firm.
Bring to the boil 125gm of Barker's Professional Apricot Glaze and 100gm of Barker's Professional Mango Patisserie Filling and pour on top of the cheesecake.
Refrigerate for 3 hours or overnight.
Remove from the tin just before serving.