• Grease 22 cm round springform cake pan. Line with baking paper. Set aside.

Base layer:

• Place biscuits in a food processor and process into fine crumbs. Transfer to a bowl. Add melted butter. Stir to combine. Press this mixture onto the base of prepared pan. Refrigerate.

Cream cheese layer:

• Clean the bowl of the food processor. Add mangoes and process to make smooth purée. Set aside.
• To make the gelatin mixture, boil ¼ cup water in a saucepan. Sprinkle gelatin powder on top. Stir to dissolve gelatin. Set aside to cool.
• Place cream cheese and ½ cup sugar in a bowl. Beat until smooth. Add cooled gelatin. Using a spatula, fold in gently. Add lemon zest and lemon juice. Fold in gently. Set aside.
• Place cream and sugar in another bowl. Beat until soft peaks form. Add this to cream cheese mixture. Using a spatula, fold in gently. Add mango purée. Fold in gently.
• Pour onto the biscuit base. Smooth top. Refrigerate for 4 hours.

Mango jelly layer:

• Place ½ cup water in a saucepan. Bring to boil. Sprinkle gelatin powder on top. Stir to dissolve gelatin. Cool. Add mango purée. Stir to combine. Pour onto cheesecake layer. Refrigerate for another 4 hours.
• Garnish with chopped ripe mangoes and blueberries if you like.