In a blender, crush the biscuits to a powder. Mix the ghee (or butter) with the crushed biscuits, until you get a wet sand like texture
Pour this into the cake tin and tap it down firmly using a spoon. Bake this in a pre-heated oven for 15 minutes, at 100°, thereafter remove and let it cool down
In a mixing bowl, whisk together, the yoghurt, condensed milk, mango pulp, cardamom powder and cornflour until evenly combined. Pour this cheesecake batter over the baked biscuit base
Spread evenly with the help of a spatula or back of a spoon and bake in a pre-heated oven, at 100°C for 15-18 minutes, or until set and no more wobbly. Remove, let it come to room temperature. Cover with cling wrap and refrigerate overnight
To garnish the aam doi cheesecake, spread the pulp in the centre using the back of a spoon. Carefully place the fresh fruits around it and add the mint leaves
Keep the cheesecake refrigerated and serve by the slice. Enjoy!
