Line the bottom and sides of a 10-inch springform pan with parchment paper and set aside.
Using a large bowl, mix all ingredients together until thoroughly combined. Transfer to your pan and press to the bottom using a spoon or a glass. Chill while you prepare the filling.
For the Filling:
Stir 1 tablespoon unflavoured gelatin in ¼ cup water. Set aside to allow the gelatin to bloom.
Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat 2 blocks of cream cheese and ½ cup sugar on medium high speed until smooth and creamy (2-3 minutes).
Add 1 teaspoon lemon zest, 1 tablespoon lemon juice and 1 ½ cups mango puree. Stir until incorporated.
Take your gelatin and microwave it for about 10 seconds to dissolve it. Then temper it by adding about a spoonful of your cream cheese mixture and stirring until it comes down to room temperature. Add it to your cream cheese mixture and stir to combine.
Fold whipped cream into the cream cheese mixture until incorporated. Then fold ½ cup chopped mangoes.
Transfer to your prepared pan and chill for at least an hour before putting your mango topping.
For the Topping:
Stir 1 tablespoon unflavoured gelatin with 3 tablespoons water. Set aside for about 10 minutes to allow it to bloom. Then microwave it for about 10 seconds to dissolve, temper with a little bit of mango puree, before adding it to the rest of your puree. Stir to combine.
Pour the mixture on top of your chilled cheesecake and swirl the cheesecake around to evenly coat the top. Chill for at least 4 hours (preferably overnight).
Serve with whipped cream and/or more chopped mangoes if desired.
Video
Notes
If you're using fresh mangoes for the puree, you would need 3-4 mangoes for 1 ½ cups. Just scoop the flesh out and blend until smooth. Additionally, you can choose to strain the puree through a mesh strainer to remove any fibre that might be left behind.
If using frozen chopped mangoes, make sure to thaw to room temperature before adding to cheesecake.
You'll notice that I did not add any sugar to my mango puree. Depending on the sweetness (or tartness) of the mangoes you get, you may need to do so. Taste your mangoes before using.