Take 250 grams of digestive biscuits in a Ziplock bag and crush them coarsely.

Mix ¼ cup of unsalted butter with the ground biscuit crumbs. Spread the mixture evenly in a spring-form loose bottom tin pan, about 8 to 9 inches in size, and refrigerate for an hour to set till we make the filling. (Pro tip: You can use the back of a measuring cup or a glass to press the mixture. Press well to make it tight and even. I did not do it once and the crust came apart).

Soak 20 grams of gelatine in ½ cup of water for 5 minutes to bloom and then microwave it for about 15 seconds or until it melts completely. (Pro tip: Watch the gelatine closely in the microwave because overheating will reduce gelling ability and underheating may cause lumps. I have had a soft filling once due to overheating the gelatine. Set it at medium power. Take it out the moment it turns fully clear with no grainy bits. 15 seconds is a guideline, not a rule, since microwaves vary).

Whip 500 grams of cream cheese till it softens. Add ½ a cup of sugar and mix again. (Pro tip: I use a hand blender and whip it intermittently. It provides best results).

Add 2 cups of mango pulp, 1 tsp vanilla essence and mix nicely again. Then mix the gelatine. (Pro tip: If the gelatine becomes too thick, warm it a bit, cool down and then mix it. Hot gelatine mixed with cold filling will create lumps).

Beat 2 cups of fresh cream until it peaks and becomes frothy. Add the remaining sugar and mix until it is soft and smooth.

Add it to the cream cheese mixture gradually in batches. Fold it gently. Check the consistency. (Pro tip: Don't stir but fold everything gently at this stage. I know it's tempting to mix fast for a smooth look, but overmixing knocks the air out and the set cheesecake ends up dense instead of light and mousse-like).

Add ½ cup of small pieces of mangos. Mix nicely and transfer it ground biscuit base. (Pro tip: If any filling is left, store it in the fridge. It will be fine for 2/3 days).

Smoothen the sides with a spatula. Tap it a bit. Keep it in the refrigerator for 5 to 6 hours or overnight until it sets.

Make a gelatine mixture like before, now with 10 grams of gelatine in ¼ cup of water. Let it set, heat it and then add it to 1 cup of mango pulp along with 1 tbsp of sugar. Mix nicely. Add it to the cake and refrigerate again to set properly. (Pro tip: If it looks thin or watery, you may need slightly more gelatine to set properly).

Apply hot towel on the sides, remove the spring clip and the cake carefully.