Break the china grass into small pieces and soak in 1 1/2 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 Tbsp 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.