Crush 80g of cookies (mix two types for richer flavor) into fine crumbs using a zip-loc bag and rolling pin or food processor. Add 40g melted unsalted butter, seal the bag, and massage until evenly mixed.

Press the crumbs into the bottom of a 15cm round pan and flatten using a spatula or cup. Chill in the fridge for 30 minutes while preparing the mango cheesecake filling.

Beat 200g room-temperature cream cheese until smooth, and add 50g sugar and 1 tsp vanilla extract. Mix in 50g yogurt and 150g mango puree, then set aside.

Bloom 2 tsp powdered gelatin with 2 tbsp cold water for 5 minutes, then microwave for 15 seconds to melt. Mix with 1 tbsp of cream cheese filling, then combine with the rest of the mixture.

Whip 100ml cold heavy cream with 20g sugar until 60% thickened. Fold the whipped cream gently into the cream cheese mixture.

Top the chilled crust with fresh mango pieces, then pour the mango cream cheese mixture over. Tap the pan to remove air bubbles and refrigerate for 30 minutes.

Bloom 1 ½ tsp gelatin with 60ml cold water and microwave for 15 seconds to melt. Stir in 1 tbsp sugar, add 120g mango puree, and mix well.

Pour the mango jelly gently over the chilled cheesecake and refrigerate for 3 hours to set.

Wrap a hot towel around the pan for 10 seconds, then remove to unmold the cheesecake. Decorate with fresh fruit and mint sprigs.

Slice and enjoy your creamy, tropical mango cheesecake!