Crush the biscuits using a food processor or by placing them into a ziplock bag and smashing them with a rolling pin.

Stir the crumbs with the melted butter and press on the bottom of an 8-inch(20cm) springform tin. Set the base aside.

In a bowl, whip the heavy cream until the result is soft peaks. Beat in the cream cheese.

Then add in the mango pulp and fresh lemon juice until everything is smooth.

In a microwave safe bowl, stir together the geletin and water. Let the mixture stand for about 5 minutes to bloom and thicken, then dissolve in the microwave over 15 second increments or over a stovetop over low heat, stirring constantly.

Gradually drip in 6 tablespoons of the cheesecake batter stirring continuously. Work quickly as the geletin will begin to set as soon as it has been melted.

Add the tempered geletin to the rest of the cheesecake batter stirring immediately after it has been added. Pour the filling into the springform pan and dollop with the mango pulp.

Using a toothpick. Swirl the pulp into the cheesecake- but beware, over- swirling is actually over- mixing and you'll end up with a messy surface devoid of a swirl pattern.

Chill the cheesecake for a minimum of 6 hours or overnight, until set.

Garnish with fresh mango slices and mango pulp and serve chilled.