Mango Cheesecake

Pour the entire bottle of Debic Cheesecake into a mixing bowl and whip.

Mix in the mango purée until smooth and creamy.

Divide the mousse evenly over 18 glasses, depending on the desired portion size.

Spoon 1 tablespoon of cherry chutney onto each glass.

Coarsely crumble the Bastogne biscuits.

Sprinkle generously over the glasses together with the white chocolate chips just before serving to keep the crunch crisp.