Line the base of a springform pan with baking paper, placing the base upside down to make removal easier.
Leave some baking paper hanging over the edges.
Grease the sides with butter and line them with more baking paper.
Crush the crackers in a food processor until finely ground.
Add melted butter and sugar, then blend until combined.
Press this mixture firmly into the bottom of the prepared pan to form the crust.
In a small bowl, sprinkle gelatin over cold water and stir gently to partially dissolve.
Let it sit for a few minutes to bloom and thicken.
Microwave briefly in intervals, stirring until smooth, then allow it to cool slightly.
Blend the mango flesh in a food processor until smooth.
Set aside a portion of the puree for the mango jelly topping.
To the remaining mango puree, add cream cheese, cream, sugar, and the cooled gelatin mixture.
Blend until smooth and creamy.
Pour this mixture over the biscuit base in the pan and refrigerate until set.
To prepare the mango jelly, bloom more gelatin in cold water.
Microwave in short bursts and stir until dissolved.
Let it cool for a few minutes.
In a bowl, combine the reserved mango puree with lemon juice and the cooled gelatin.
Mix well, then gently pour this mixture over the chilled cheesecake.
Refrigerate overnight to fully set.
Once the cheesecake is fully set, release the springform pan sides.
Gently slide the cake onto a serving plate using the overhanging baking paper.
Carefully pull the paper out from underneath the cheesecake.
Whip cream with vanilla extract and sugar until it reaches a soft, fluffy consistency.
Spoon the whipped cream over the center of the cheesecake.
Garnish with fresh mango cubes and passionfruit pulp before serving.