Line 8 muffin moulds with cupcake liners and set aside. Place the biscuits in the bowl of a food processor, and blitz till they form a sandy mixture, with no large chunks. Pour in the melted butter and blitz till the mixture looks moist and clumps when pressed between your fingers.<br></br>

Divide the mixture evenly between the cupcakes liners, and press down firmly with the back of a spoon. Chill in the refrigerator for at least 30 minutes.<br></br>

Preheat the oven to 180 C and wipe out the bowl of the food processor with a dry cloth or paper towel.<br></br>

Melt the white chocolate in a double boiler or in the microwave (a few seconds at a time rather than all at once) and set aside to cool.<br></br>

Peel the mango, and scrape the pulp into the bowl of the food processor. Blitz till smooth.<br></br>

Now add the cream cheese, sugar, egg, yoghurt and white chocolate. Blitz until well combined.<br></br>

Add the vanilla and lemon juice. Blitz again and taste to see if you need more sugar or vanilla.<br></br>

Divide this batter equally over the chilled biscuit base and bake for 20 to 22 minutes until the cheesecakes are puffy and just set in the middle. <i>My oven has some hot spots these days, so I ended up with some brown bits on top but these do no harm. Since these are baked as individual cakes, it's also harder to include a water bath for smoother baking, so don't worry if your cheesecakes sink a little in the middle. Allow them to cool in the oven itself for about 20 minutes, then cool completely at room temperature.</i><br></br>

Chill overnight. Peel off the cupcake liners slowly. Top each cheesecake with fresh, chopped mangoes and dig in!