Instructions

Prepare the crust:

• 1

  In a bowl, combine graham cracker crumbs, melted butter, and sugar.

• 2

  Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan.

• 3

  Refrigerate for 15 minutes to set.

Make the filling:

• 1

  In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.

• 2

  In a large bowl, beat cream cheese and sugar until smooth.

• 3

  Add mango puree and vanilla extract; mix until combined.

• 4

  In a separate bowl, whip heavy cream to soft peaks.

• 5

  Gently fold whipped cream into the mango mixture.

• 6

  Melt the bloomed gelatin over low heat until dissolved; cool slightly.

• 7

  Stir gelatin into the filling mixture until well incorporated.

• 8

  Refrigerate for at least 4 hours, or until set.

Prepare the mango jelly topping:

• 1

  Bloom gelatin in cold water for 5 minutes.

• 2

  Gently heat mango puree in a saucepan over low heat.

• 3

  Add bloomed gelatin to the warm puree, stirring until dissolved.

• 4

  Allow the mixture to cool to room temperature.

• 5

  Pour the jelly over the set cheesecake layer.

• 6

  Refrigerate for an additional 2 hours, or until the jelly is firm.

Serve:

• 1

  Carefully remove the cheesecake from the springform pan.

• 2

  Slice and serve chilled.