Step 1

Prepare the Pan.Make room in your freezer and refrigerator.

Step 2

Line the bottom of your 9-inch springform cake pan with parchment paper seal the paper to the pan using butter. Line the edges of the pan with parchment paper or a plastic cake collar. Tape the ends together to form a cylinder.

Step 3

Graham Cracker CrustPulverize the graham crackers. Using a food processor, pulverize the graham crackers into crumbs. Alternatively, you can place the graham crackers into a large ziplock bag and crush the crackers with a rolling pin.

Step 4

Whisk in spices. Place the graham crackers into a mixing bowl and whisk with the brown sugar, cinnamon, and salt.

Step 5

Add in melted butter. Gently, melt the butter in the microwave for about 15-30 seconds. Pour in the graham cracker mixture and thoroughly mix.

Step 6

Layer the pan. Scoop the mix into the prepared cake pan. Press firmly for a flat, even layer. TIP: Use flat bottomed glass to make an even layer.

Step 7

Cheesecake LayerMake Mango Puree. Slice the sides off of the mango and scoop out the mango. Place the mango into a food processor and grind until smooth. Separate into 2 bowls: 200 g (3/4 cup) for the cheesecake and 100 g (1/2 cup + 1 tbsp) for the jelly layer.

Step 8

Bloom the gelatin. In a small mixing bowl, sprinkle the gelatin over the top. Make sure not to clump all the gelatin in the center so that it absorbs the water. Let the gelatin bloom for 5 minutes. Then microwave for 15-20 seconds to dissolve the gelatin. If not dissolved, heat for another 5 seconds. Mix to dissolve the gelatin. Set aside to cool for 5 minutes.

Step 9

Beat the cream cheese and sugar. In a medium mixing bowl, use a hand electric mixer and beat on medium speed the cream cheese and sour cream until smooth. Then add the granulated sugar and mix until smooth and creamy.

Step 10

Add in the flavoring ingredients. Add in the mango puree, salt, vanilla extract, and liquid gelatin. Continue mixing at medium speed until no lumps remain. About 2-3 minutes.

Step 11

Make the whipped cream. In a cold mixing bowl, pour in cold heavy whipping cream and whisk until stiff peaks. Careful not to over whisk. If you over whisk it will turn into a dense butter texture.

Step 12

Gently fold in the whipped cream. Pour the whipped cream into the cream cheese mixture and gently fold with a spatula. Fold in an upward motion to prevent from deflating the air in the whipped cream. Mix until JUST combined.

Step 13

Layer the pan. Add the cream cheese filling on top of the graham cracker crust. Use a spatula to smooth out the cheesecake into an even layer. Tap the pan on the counter a few times to create an even top. Chill in the refrigerator for 4 hours or in the freezer for 2 hours or until set.

Step 14

Make the Mango Jelly LayerBloom the gelatin. In a large mixing bowl, measure out 1/4 cup cold water. Sprinkle the gelatin powder over the top then stir to combine. Let the mixture sit for 5 minutes until the gelatin absorbs the water and becomes jiggly. Then microwave for 10-15 seconds to dissolve the gelatin. If not dissolved heat for another 5 seconds. Mix to finish dissolving the gelatin. The gelatin should come to a boil in the microwave.

Step 15

Mix the gelatin in the mango puree. Add the room temperature mango puree into the warm gelatin and mix until combined.

Step 16

Layer onto the cheesecake. Let the mango gelatin mixture cool for 5 minutes. Take the cheesecake out of the freezer and gently pour the mango gelatin on top. Tilt the cake around to spread evenly. Pop any bubbles. Place the cheesecake in the refrigerator for an additional 2-3 hours or until fully set. Do not put the cake back in the freezer the gelatin will not properly set since there is more gelatin in this layer than the cake layer.