For the cheesecake, Combine the cream cheese with vanilla and powdered sugar and mix until smooth. Add sour cream and cream then mix until the cream starts to thicken.
For the Apricot and Mango Topping, Bring both, Apricot Gel and Mango puree, to a simmer in seperate pots. Leave to cool to 60°C before pouring on the cheesecake.
To assembly, pipe 100g of the cheesecake mix into a jar.
Add a layer of either apricot or mango topping from step 2.
