Mango cheesecake with fresh mango puree

biscuit base:
1. Place the digestive biscuits in a blender or a food processor until finely crushed (alternatively, you can break the biscuits into smaller pieces and put them in a zip bag, then use a rolling pin or a glass bottle to roll over and crush the biscuits)
2. Add the melted butter into the crushed biscuits and mix evenly
3. Lay the biscuits on the base of a spring-foam pan or cake pan with a removable bottom, use a large spoon to press it until it's firm and even
4. Chill the biscuit base for at least 15 minutes

the cheesecake:
1. Slice the mangoes and scrap out the pump and juice near the seed, set aside
2. Dissolve the gelatine in the hot water
3. Whip up the cream
4. Beat the cream cheese and sugar until fluffy and smooth, then fold in the whipped cream
5. Mix 1/2 cup of the cream cheese mixture with the gelatine until well incorporated, then add it back into the rest of the cream cheese mixture and mix
6. Pour half of the cream cheese mixture into the cake pan, then place a thin layer of mango slices on the surface
7. Pour the rest of the cream cheese mixture on top of the mango slices, then place another layer of mango slices on the surface of the cake.
8. Place the cheesecake into the freezer for 4 hours
9. Blend the mango pump and leftover mango slices with the lemon juice
10. Bring the cake to the fridge 1 hour before serving
11. Just before serving, release the cake from the cake pan and pour the mango puree over the cake