Ingredients needed

Let the cream cheese sit at room temperature for at least two hours. Keep the heavy cream chilled, and pre-chill the mixing bowl. Line a 6" springform pan with parchment paper. Melt the unsalted butter using a double boiler. Set aside.

Crush the digestive biscuits or use a food processor to grind them. Mix with the melted butter until combined. Pour into the cake pan, pressing evenly with a spoon. Refrigerate for at least 30 minutes to set. Set aside.

Cut 160 g of mango flesh into small pieces and blend into a puree. Set aside. Cut additional mango flesh into small cubes. Set aside.

Soak the gelatin sheets in cold water until soft, then squeeze out excess water and dissolve using a double boiler. (Room temperature water will render the gelatin ineffective.)

Take out the chilled mixing bowl, add 140 ml of heavy cream, and whip with an electric mixer until it reaches soft peaks. Return to the refrigerator to chill. Set aside.

Lightly beat the cream cheese with an electric mixer, add sugar, and beat until smooth and creamy like soft butter. (It may initially stick to the mixer, but continue beating until it returns to the bowl.)

Add the mango puree and dissolved gelatin, and mix slightly with the mixer. Then add the chilled heavy cream and mix thoroughly with the mixer.

Remove the crust from the refrigerator and add half of the mango cream cheese mixture, smoothing the surface gently.

Add the mango pieces, then the remaining mango cream cheese mixture. Tap the cake pan gently on the counter to smooth the surface and remove air bubbles. Refrigerate for at least 3 hours until set.

Blend 130 g of mango flesh into a puree. Set aside. Soak 5 g of gelatin sheets in cold water until soft, then squeeze out excess water and dissolve using a double boiler.

Pour the dissolved gelatin into the mango puree and mix thoroughly.

Remove the cake pan and gently pour the mango topping over the cheesecake. Decorate with mango pieces/balls, then refrigerate until the topping is set.

Remove the cheesecake from the refrigerator, place it on a cylindrical object, and use a hairdryer to warm the bottom for about 30-60 seconds. Push down on the springform pan to release the cake.

Cut into small pieces and serve.