Step 1

Start by making the crust: pulse graham crackers/ tea biscuits in a food processor until fine crumbs form.

Step 2

Into a medium mixing bowl, add the crumbs, sugar, and the melted butter, and mix with a spoon until the crumbs are covered with the melted butter evenly.

Step 3

Transfer the crumbs into a prepared 8-inch cake pan, pressing evenly and firmly into the pan. Place the pan into the fridge for 30 minutes or place it into the freezer for 15 minutes to let the cheesecake crust set.

Step 4

Meanwhile, into a small bowl, add the gelatin powder and water and let it soak for 10 minutes.

Step 5

Make the mango puree: blend the mangos into a food processor or a mixer until the mango puree is creamy and smooth.

Step 6

In a big mixing bowl, add the room temperature cream cheese and mix with an electric hand mixer until the cream cheese is creamy.

Step 7

Add the mango puree and mix until the mixture is smooth and silky.

Step 8

In a separate bowl, whip together the heavy whipping cream and the powder sugar until stiff peaks form.

Step 9

Lightly fold the whipped cream into the cream cheese mixture until the mixture is well combined and creamy.

Step 10

Melt the firmed gelatin in the microwave for 10 seconds and add it to the mixture.

Step 11

Pour the creamy mixture into the pan and smooth out the tops. Place the pan in the fridge to firm up for at least 3 hours or until the top is set.

Step 12

Into a small mixing bowl, add the gelatin powder and the water. Mix lightly with a spoon and let it set for 10 minutes.

Step 13

Microwave the gelatin for 10 seconds or until it’s fully melted. If the gelatin isn’t melted after 10 seconds, give it another 5-10 seconds in the microwave.

Step 14

In a medium mixing bowl, add the mango puree and the melted gelatin and mix well.

Step 15

Pour the mango mixture onto the cake and tilt the cake to help it spread evenly.

Step 16

Let the cake set in the fridge for at least 2 hours. Release the cake from the pan and serve! Enjoy!