In a mixing bowl, combine the biscuits crumbs and melted butter until well mixed.

Press the mixture firmly into the bottom of a 7-inch (18cm) springform pan. Use the bottom of a glass to ensure an even layer. Place it in the refrigerator to chill while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer. Then add in sugar and mango puree, continue to beat until well combined and smooth.

Add some cold water into the gelatine, let it rest for 10 minutes. Then put in a bowl of hot water to melt it.

Add in the melted gelatine into cream cheese mixture, mix well.

In another bowl, beat the heavy cream until stiff peak. Add into cream cheese mixture and fold it gently.

Remove the prepared crust from the refrigerator and pour the filling over it. Use a spatula to spread the filling evenly and smooth out the top. Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight, to set.

Addd some cold water into the gelatine, let it rest for 10 minutes. Then put in a bowl of hot water to melt it.

Mix mango puree, sugar, hot water and melted gelatine together.

Then pour on top of the chilled cheesecake. Let it chill in the fridge for another 2 hours or until the jelly set. Enjoy!