Dairy-Free Mango Cheesecake

1. Preheat oven at 350°F. Lightly spray a springform baking pan with oil.
2. Mix all crust ingredients in a mixing bowl. Put mixture in the bottom of the springform pan, and gently press down on mixture, using your fingers and palm, until mixture is spread to a nice even layer at bottom of pan. Bake for 10 minutes.
3. Meanwhile, combine all cheesecake filling ingredients in a blender, and blend until smooth.
4. Take the springform pan out of the oven and let it cool for 5 minutes before pouring in cheesecake filling.
5. Refrigerate cheesecake for at least 2 hours or until filling is firm.
6. For the glaze, melt chocolate in a double boiler or in microwave. Be careful not to burn the chocolate! Add nectar agave and non-dairy milk. Combine well and let it cool for 5 minutes before serving.
7. Drizzle a desired amount of chocolate glaze on top of chilled cheesecake. Garnish with raspberries. Serve immediately.

Note: Instead of using gelatin, use 2 tablespoons agar powder and 2 tablespoons boiled water for 100% vegan option if desired.