Base: Combine all the ingredients and press into a 9? round spring form baking tin. Chill in the fridge for 20 minutes or until the base is firmed.
Cream cheese mixture: Use a K-beater to beat cream cheese, caster sugar, mango puree until smooth. Add in mango flesh and stir well.
Mix in whipped fresh cream in 3 or 4 batches. Lastly add in gelatine mixture and stir well. Pour mixture onto the prepared base.
Chill in the fridge for 3 hours.
Top layer: Mix mango puree with dissolved gelatine. Pour onto the set cheesecake and return to the fridge to chill overnight. Cut into pieces and serve.