Mango/peach fridge cheesecake

Spray a 23cm loose bottomed cake tin with non-sticky spray. Crush biscuits and add melted butter, mix well. Line base of cake tin with the biscuit mixture. Soak gelatine in15ml water until spongy. Melt in microwave oven for a few seconds but do not boil. Beat together the cottage cheese, Sour cream, fruit concentrate, sugar and egg yolks. Stir in the mango pulp and melted gelatine. Whisk the egg whites and a pinch of salt until soft peaks are formed and fold into the cheese mixture. Pour mixture onto prepared crust and chill for about 4 hours until set. Once set arrange the peaches on top of cheese cake in a fan design. Soak gelatine for topping in water until spongy and melt in microwave oven without boiling. Mix remaining water, fruit concentrate and mango pulp. Cool slightly until mixture just start setting and pour over the cheese cake. Chill in fridge until set.  

Topping:
10ml gelatine
200ml water
100ml Mango/peach fruit nectar concentrate
110g mango pulp
1 can sliced peaches