Crumble the biscuits into a food processor. Melt the butter in a saucepan. Add the butter to the biscuits and mix it into a solid mass. Grease a round cake pans. Put the cake crumbs in the shape and press it flat against the bottom. Put the cake in the refrigerator.

Mix the quark, vanilla sugar and half of the whipped cream with each other. Soak the gelatin leaves in cold water. Put the cottage cheese mass together with the gelatine leaves in a saucepan and warm up the mixture. Keep stirring until the gelatin is dissolved. Let it cool. Beat the rest of the whipped cream stiffly and mix gently through the quark mixture.

Remove the cake from the refrigerator. Divide the mixture over the crumb bottom and make sure the top is smooth. Leave the quark in the refrigerator for about 2 hours.

Cut the mango into slices and place it on top of the cheesecake. Garnish with mint leaves and kokosflakes!