Crush the digestive biscuits into fine crumbs using a rolling pin or food processor. Mix with melted butter until evenly coated, then press the mixture firmly into the bottom of a springform pan. Chill in the fridge for 15 minutes to set the crust.
Peel and chop the mangoes, then blend them in a blender until smooth to make about 300g of mango puree. Set aside.
In a mixing bowl, combine the softened cream cheese, honey or agave syrup, and lemon juice. Beat with a spatula or mixer until smooth and creamy, about 1-2 minutes.
Bloom the gelatin powder by sprinkling it over 3 tablespoons of cold water. Let sit for 5 minutes until bubbly, then gently heat in a small saucepan over low heat, stirring until fully dissolved. Allow to cool slightly.
Pour the cooled, dissolved gelatin into the mango puree and blend briefly to combine. Then, add the mango mixture to the cream cheese mixture and fold gently until smooth and uniform in color.
Pour the mango filling over the chilled crust. Use a spatula to smooth the surface and tap the pan gently on the counter to remove air bubbles.
Refrigerate the cheesecake for at least 4 hours, or until firm and set. For quicker results, place in the freezer for about 2 hours, but avoid freezing completely.
Once set, garnish the cheesecake with fresh mango slices or additional toppings of your choice. Carefully run a hot knife around the edge to loosen before removing the springform ring.
Slice with a warm, damp knife for clean pieces. Serve chilled and enjoy the tropical, creamy goodness.
