Crush the digestive biscuits until they’re fine crumbs. You can use a food processor or just pop them into a ziplock bag and give them a good smash with a rolling pin.

Mix the crumbs with the melted butter in a bowl until everything looks like wet sand.

Press the mixture into the bottom of a springform pan (8 or 9 inches works great). Use the bottom of a glass or a measuring cup to press it down firmly and evenly.

Pop it in the fridge while we work on the filling. Give it at least 20 minutes to chill and set.

In a large bowl, beat the softened cream cheese until smooth and fluffy. This step is important, no one wants lumps in their cheesecake!

Add the powdered sugar and vanilla extract. Keep beating until it’s nice and creamy.

Pour in the mango puree and lemon juice. Mix until everything is combined and the color is that gorgeous mango yellow.

Gently fold in the whipped cream. Don’t overmix, we want to keep that light and airy texture.

Pour the filling over the chilled crust and smooth out the top with a spatula.

Cover and chill in the fridge for at least 6 hours, or overnight if you can. The longer it chills, the better it sets (and the more time you have to relax!).

In a small bowl, mix together the diced mango, sugar, and lemon juice.

Let it sit for 10–15 minutes so the juices get all syrupy.

Once your cheesecake is fully set, spoon the mango mixture right on top. You can be neat or go rustic, it’ll look and taste amazing either way.