Peach & mango cheese cake

Preparation

• Biscuit Base:
  Mix both, put into dish and refrigerate.
• Filling:
  Beat together and pour over crust and set in fridge.
• Sauce:
  Take 3/4th of the peaches and puree it, use syrup from the can and thicken with corn flour and sugar to sauce consistency.
• Cool. Pour over set cheesecake and decorate with remaining peaches.