Place your cookies in a ziplock bag and close the bag. Smash the cookies into tiny crumbles by rolling with a rolling pin over the cookies.
3.5 Ounces Butter Cookies
Pour the crumbled cookies into your spring form shape and spread out.
Pour the melted butter into the crumbled cookies and start mixing everything. Do that until the cookie crumbles and the butter has become a crumble dough like base.
3.2 Ounces Butter
Flatten the crushed cookie butter mix so that it's evenly covering, to form the base.
Place the spring form with the cookie base into the fridge for at least 30 minutes so that the base hardens.
For the Cheesecake Filling:
Blend the mango to a smooth pulp/ purée if you are using fresh mangoes.
7 Ounces Mangoes
Whip the heavy cream until it's stiff (stiff peaks).
7 Ounces Heavy Cream
Stir in sugar, cream cheese, and mango pulp and mix it all well into the mass.
2.8 Ounces Powdered Sugar, 8 Ounces Cream Cheese
Add your gelatin into the water and let soak until soft. Take to the heat and allow the gelatin to melt.
1 Tablespoon + 1 Teaspoon Gelatin Unflavored, 2.3 Ounces Water
Once the gelatin is completely dissolved, take your cream cheese mango mass and add a small quantity of it into the still hot gelatin to temper the gelatin. Mix well.
Pour the gelatin mixture into the mango cheesecake mass and mix the whole content.
Get your spring form with the cookie base and pour the mango cheesecake filling into the spring form.
Place in the fridge and let cool and set for 12 hours.
Take out after it has set and carefully remove from spring form. Cut into slices and serve cold.
You can use some mango bits to decorate your cheesecake.
Video
Notes
For the base recipe, use 0.33 ounces Gelatin, which is about 1 Tablespoon and 1 Teaspoon Gelatin powder, or 1 sachet (US) and a Tsp, or 6 Gelatin sheets.
Your mangoes will need to be puréed. You can get fresh mangoes and blend them smooth, OR use canned mango pulp/purée (try to get unsweetened ones).
If you want to use Gelatin Sheets instead of granules or powder, I can recommend the Dr. Oetker sheets. Those are foolproof, and they are mostly the only brand which I use anywhere in the world for my gelatin dishes. 6 sheets Dr. Oetker = 1 Sachet in Europe (if you are sitting in Europe).
1 Sachet of gelatin in the US is ¼ ounce and a sachet in Europe is bigger, 10 grams.
I, personally, don't trust agar-agar (vegan gelatin version), but if you know of a great brand, please let us know.
Use whipping cream which has more than 36% fat to make it super fluffy. Not every whipping cream is of the same quality, so if your whipping cream sucks (it has happened to me abroad), add a sachet of whipping cream stabilizer to the mix. Your whipping cream will be 100% stable! I use Dr. Oetker Whip it and that's the same one which we would use in culinary school in Austria.