Crush the digestive biscuits into fine crumbs.

Pour into a bowl and add in melted butter.

Mix well and pour into a 7 inch removable bottom pan.

Press the crumbs to the base. Chill in the fridge for 30 minutes.

In a bowl, add in cream cheese and whisk until fluffy. Add in whipping cream and mix until the mixture is a bit thicker.
Add into the cream cheese mixture.

In a bowl add in water and powdered gelatine. Let it bloom for 5 minutes and heat in microwave or double boiler until the gelatine is dissolved. Add some cheesecake mixture into the dissolved gelatine and mix to combine.

Add tempered gelatine into cheesecake mixture. Immediately mix all together to combine.

Pour into previously chilled base. Hit the pan against the work surface a few times to release air bubbles.

Spoon mango pulp randomly on top. Using a stick, make a swirls all around. Chill in the fridge overnight to let it fully set.

Ready to serve.