• Place the yogurt in a 4 fold lined cheese cloth in a colander over a container and allow to drain overnight or 4-5 hrs to get half the quantity of thick hung yogurt (400 gm or 1 ½ cups)

For Preparing the Crust:

• Crush all the digestive biscuits in a mixer / processor, powder it.
• In a mixing bowl, add powdered biscuit, softened butter and rub it well from your hand,add honey and mix well, alternatively you can even blend it together in a food processor.
• Take an 8” deep round spring form pan (detachable base) ,place the biscuit and butter mixture in the bottom of the pan and press it evenly into the base .
• Chill in the freezer for 15 minutes or in the refrigerator for 30 minutes, till the bottom is set.

For Filling:

• Break the china grass into small pieces and soak in 1 ½ cups water for about 10 minutes until it becomes soft, if using agar agar powder just soaks for 5 minutes.
• In a food processor fitted with the metal blade or blender, place the strained yogurt, paneer/cottage cheese and blend well.
• Add sugar , process until smooth and creamy. Transfer this to a mixing bowl, stir in the vanilla extract and mix well with a whisk.
• In a sauce pan, heat the mango puree over a medium flame. Do not allow this to boil.
• In another saucepan place the chinagrass and water mixture and stir on low heat until it melts completely. This can take about 10 minutes. Do not allow this to boil.
• After the chinagrass melts completely, pour the hot china grass solution into the hot mango puree, stirring all the while.
• Slowly add the mango mixture into the yogurt and cheese mixture and beat well with a wire whisk until well blended.
• Pour this mixture over the prepared crust, level with a spoon and chill in the refrigerator for about an hour. 
• Allow the cheesecake to set for an hour or so. 
• For Mango Glaze:
• Soak 2 grams of china grass in  2 tablespoon of water .It is used to get a glaze only ,if you don't have chingrass ,then you can skip this step and go ahead.
• Place all the ingredients for the glaze in a saucepan along with china grass solution( if not using china grass ,then add only water) and cook over medium heat. Allow the glaze to set over the cheesecake for 2 to 3 hours or overnight, before slicing it.
•  When it begins to boil, reduce the flame and cook for 3 to 4 minutes more.
• Spread the glaze over the already set cheesecake with a spoon. 
• Allow the glaze to set over the cheesecake for 3 to 4 hours or overnight, before slicing it.